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 ( on Market matters. This personal blog is for all things foodie: cookbooks, products, restaurants, eating.
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