Caramelized Onion Butternut Roast With Chestnuts Recipes

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CARAMELIZED ONION-BUTTERNUT ROAST WITH CHESTNUTS



Caramelized Onion-Butternut Roast With Chestnuts image

From the Veganomicon. Mmm...it's like all the best parts of Thanksgiving minus the turkey. Serve with roasted brussel sprouts and cranberry sauce.

Provided by Eat Your Vegetables

Categories     Beans

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 16

1 lb onion, peeled and sliced thinly
1/3 cup olive oil
1 lb chestnuts, fresh
2 lbs butternut squash, peeled and cut into 1/2-inch cubes
15 ounces white beans, drained and rinsed
2 teaspoons dried thyme
1 1/2 teaspoons ground coriander
1/2 teaspoon freshly grated nutmeg
1 1/2 teaspoons salt
fresh ground black pepper
1/2 cup vegetable broth
1/2 cup dry white breadcrumb
2 tablespoons olive oil
1/2 teaspoon dried sage
1 pinch ground cayenne pepper
1/2 teaspoon salt

Steps:

  • Preheat the oven to 425 degrees.
  • Place the onions and olive oil in a 9x13" baking dish, tossing to coat the onions with oil. Bake for about 30 minutes, stirring 3-4 times with a wooden spoon, until the onions are browned and sizzling. Remove from the oven and set aside.
  • While the onions are roasting, prepare the whole, unpeeled chestnuts as follows: Slice a little slit in the shell of each chestnut to prevent them from exploding. Place the chestnuts on a rimmed baking sheet and roast for 25 minutes. Remove from the oven and place in a kitchen towel. Let cool a bit and crush them inside the towel to loosen their shells. Open the towel and remove the shells from the chestnuts.
  • Coarsely chop the peeled chestnuts and add to the pan with roasted onions.
  • Add the diced butternut squash, white beans, thyme, coriander, nutmeg, salt, pepper, and broth to the baking pan, stirring so that the chestnuts, squash and beans are well coated. Tightly cover the baking pan with aluminum foil and bake for 35-45 minutes, until the squash and chestnuts are tender.
  • Toss together the bread crumbs, oil and sage in a bowl. Season to taste with salt, pepper, and cayenne. Remove the foil from the baking pan, top with the crumb mixture and bake for another 15 minutes, until the top is lightly browned.

CARAMELIZED CHESTNUTS



Caramelized Chestnuts image

Categories     Nut     Dessert     Bake     Christmas     Quick & Easy     Winter     Vegan     Chestnut     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 10

Number Of Ingredients 2

10 bottled whole shelled roasted chestnuts (3 oz)
1 cup sugar

Steps:

  • Preheat oven to 350°F.
  • Bake chestnuts on a baking sheet in middle of oven until slightly dried and a shade darker, about 30 minutes. Cool chestnuts completely on a rack.
  • Cook sugar in a dry 10- to 12-inch nonstick skillet over moderate heat, swirling and shaking skillet (to help sugar melt evenly), until caramel is deep golden. Remove from heat, then prop skillet up against a ramekin or metal cookie cutter, tilting it just enough for caramel to pool. Add 1 chestnut to caramel and evenly coat by turning with 2 forks, then transfer with forks to a sheet of foil to cool. Coat remaining chestnuts in same manner. (If caramel starts to harden, melt over moderately low heat, stirring.) Once completely cooled, peel chestnuts from foil.

ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART



Roasted Butternut Squash and Caramelized Onion Tart image

Categories     Cheese     Vegetable     Bake     Thanksgiving     Vegetarian     Lunch     Butternut Squash     Fall     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 16

pastry dough
pie weights or raw rice for weighting shell
1 small butternut squash (about 1 pound)
1 1/2 teaspoons olive oil plus about 2 teaspoons for brushing squash
1 small onion
1 1/2 tablespoons unsalted butter
1 whole large egg
1/2 large egg yolk (1/2 tablespoon)
1/3 cup heavy cream
3/4 cup grated Italian Fontina cheese (about 2 1/2 ounces)
1/3 cup freshly grated Parmesan (about 1 ounce)
1/4 cup crumbled mild soft goat cheese (about 1 ounce)
1 1/2 teaspoons minced fresh herbs such as rosemary, thyme, and marjoram leaves
1/2 teaspoon salt
freshly ground black pepper
1/3 cup fine fresh bread crumbs

Steps:

  • On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into an 11-inch tart pan with a removable fluted rim. Freeze shell 15 minutes.
  • Preheat oven to 375°F.
  • Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven until edge is pale golden, about 20 minutes. Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden. Leave oven on. Cool shell in pan on a rack.
  • Halve squash and scoop out seeds. Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
  • While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
  • Cool squash and scoop out flesh. In a food processor purée squash. Add whole egg, egg yolk, and cream and blend well. Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste. Pour filling into shell, smoothing top.
  • In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well. Sprinkle bread crumb mixture evenly over filling. Bake tart in middle of oven 40 minutes, or until filling is set. Cool tart in pan on rack 10 minutes and carefully remove rim.

CARAMELIZED ONION AND CHESTNUT STUFFING



Caramelized Onion and Chestnut Stuffing image

Categories     Egg     Onion     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Rosemary     Fall     Chestnut     Parsley     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free

Yield Serves 8 to 10

Number Of Ingredients 9

1 pound country-style French bread or regular French bread, crust trimmed, cut into 1/2-inch cubes
6 tablespoons (3/4 stick) butter
2 large onions, chopped
2 tablespoons chopped fresh rosemary
3 celery stalks, chopped
1 7- to 8-ounce jar vacuum-packed steamed chestnuts, quartered (about 2 cups)
1/2 cup chopped fresh parsley
1 cup canned low-salt chicken broth
2 eggs, beaten to blend

Steps:

  • Preheat oven to 400°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until golden brown, stirring occasionally, about 15 minutes. Transfer to large bowl; cool.
  • Melt butter in heavy large skillet over medium-high heat. Add onions and sauté 10 minutes. Add rosemary; sauté until onions are golden brown, about 10 minutes longer. Add celery and sauté until beginning to soften, about 5 minutes. Add chestnuts and stir to blend. Transfer onion mixture to medium bowl. Mix in parsley. Add broth to skillet and bring to boil, scraping up any browned bits. Add to onion mixture. (Bread and onion mixture can be made 1 day ahead. Cover separately. Store bread at room temperature; refrigerate onion mixture.) Stir onion mixture into bread. Season with salt and pepper. Mix eggs into stuffing.
  • To bake stuffing in turkey:
  • Loosely fill main cavity with cool stuffing. Butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 20 minutes.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down, and bake until heated through, about 30 minutes.

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