Holy Heart Failure, Batman!
What a week, woo wee. You can say that ten times fast, but actually you can, this is one of those sayings that it is physically possible. And I wanted to cut you all a break.
With emotions running at an all time HIGH, I don’t care who you were voting for, emotions run deep on both sides. Negative OR Positive, they both take a toll on our bodies, and fortunately for me, that toll is no appetite. Yay for weight-loss. But don’t worry. With Thanksgiving around the corner I plan on fully gaining all that has been lost on that feastful night (or for my family, a full week) of pure gluttony.
So with a lot of time the last couple of weeks not eating (okay that is literally a total lie, I can’t not eat, I just have unintentionally cut back, fo sho) I’ve been spending countless amount of hours thumbing through food magazines, shows & blogs, trying to figure out ways to give your classic holiday side dishes a facelift.
Rain on my head, I call that brainstorming – Lil Wayne.
(Because quoting Lil Wayne makes me super legit and ten times more respectable.)
And despite many, many recipe fails (because sometimes you just can’t touch a classic) I have decided to incorporate one of my most favorites holiday ingredients, chestnuts, into all of my holiday recipes this year. Okay maybe not ALL, but over the next couple of weeks these cutie patooties will be making an appearance in every post.
Bringing Bob Wells & Mel Torme’s lyrical genius to life. Get ready to start playing “The Christmas Song” (Nat King Cole) on repeat.
Butternut Squash, Tahini & Chestnut Puree. Because sometimes you need to dash up yo mash up.
To roast ya own nuts, use this recipe for my buttery roasted chestnuts. I broke down the instructions below if you roast your nuts ahead of time and how to prep them for this puree. Super simple.
I like to roast the butternut squash whole because it cuts out A LOT of hands on time as oppose to cubing the squash. And since this is all going to be just thrown into a blender it doesn’t matter how you do it.
I like to serve this puree with a little extra greek yogurt on top. This is also great served alongside your Thanksgiving AND/OR Christmas holiday meals. And it’s a nice alternative to the usual mashed potatoes.
- 4 lb butternut squash
- 2 tbsp tahini
- 1 cup roasted chestnuts
- 1 tbsp butter
- ½ tsp ground cumin
- ¼ cup greek yogurt
- Salt & Pepper to taste
- First preheat your oven to 400 degrees. Next very carefully slice your butternut squash in half lengthwise, place skin side up and onto a rimmed baking sheet. Pierce through skin with a sharp knife all over (which will allow steam to escape and allow for more even cooking). Rub with a little bit of olive oil and pour about a cup of water onto baking sheet (to prevent squash from drying out.)
- Roast in oven for about 45-55 minutes, until completely softened.
- Remove butternut squash from oven, and once cool enough to handle, scoop out seeds/membranes and discard. Carefully scoop out squash (from skin) and place in a blender, pulse until creamy and smooth. Set Aside (in blender).
- Next if you are using freshly roasted chestnuts, just add to a food processor and process until smooth (you may leave a little texture if you desire some). IF you are NOT using freshly roasted, and are using chestnuts from your fridge (I pre roasted mine) Place on a skillet over medium heat and add 1 tbsp butter. Toss chestnuts in butter and warm for about 5 - 8 minutes. Then add to food processor and process until smooth.
- Next take your chestnut paste (or chestnut butter) and add to the squash puree in blender. Add your tahini, cumin and greek yogurt.
- Blend until smooth and mixed together. Salt & Pepper to taste, serve!