So Good! Cooking with Chestnut Puree

I don’t usually use this blog to brag, but I just made such a good supper that I couldn’t resist.

I had a spaghetti squash that I needed a sauce for, and some cooked chicken, half a can of diced tomatoes, and some leftover coconut milk. How to season it to make it other than bland?

I took a bag of frozen chestnut puree from my freezer (from last fall, remember?). In a small saucepan, I brought the tomatoes to a boil, and broke in about 1/2 cup of the puree, then added about the same amount of coconut milk. Added 1 cup of diced, cooked chicken; heated just through, poured over the squash (which had been sliced and baked for 20 minutes, then forked into strands); garnished with chopped parsley, then sprinkled with finishing salt, it was amazingly good.

Spaghetti Squash With Chestnut Puree

Spaghetti Squash With Chestnut Puree

You could probably do this with commercially-packaged chestnuts, as well, but mine came from my backyard. It makes all that effort last fall worth it.

About Judy

I have been cooking and eating all my life. I help run the Olney Farmers and Artists Market in Olney, Maryland, arrange their weekly chef demos and blog from that website (olneyfarmersmarket.org) on Market matters. This personal blog is for all things foodie: cookbooks, products, restaurants, eating.
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