"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, February 10, 2013


This recipe is from Craig Cyr, executive chef and co-owner of The Wine Cellar & Bistro. In the past, Cyr has prepared recipes to demonstrate at the Chestnut Roast. Here is one for an autumn meal.

2 acorn squash in halves, seeded
1 pound ground pork sausage
1 bulb of fennel
4 cloves of garlic
2 tablespoons honey
1/4 cup melted butter
1 teaspoon cinnamon
1 teaspoon nutmeg
1 Granny Smith apple, diced
2 cups roasted chestnuts (see note)
1 tablespoon fresh thyme
1 tablespoon fresh sage
Salt and pepper to taste

Bring melted butter, honey and baking spices in small sauté pan to a boil. Pour into squash on a baking sheet. Roast at 400 degrees until squash is tender. In a sauté pan, add sliced fennel, onion and garlic with roasted chestnuts and 1 teaspoon butter until caramelized. Brown sausage with onion, fennel, apple and garlic mixture. Finally, add chopped herbs and salt and pepper. Stuff the squash and cook an additional 15 minutes. Serve warm.

Next, to oven roast the chestnut meat, spread it on a cookie sheet in a preheated 250-degree oven. Drizzle on olive oil if desired. Bake 15 to 25 minutes, or until slightly crunchy.

Note: To remove from shells, Cyr likes to cut raw chestnuts in half with a clean hand pruner, then steam them briefly in a colander over boiling water. Remove from heat, cool slightly and remove from shell while still warm.

Servings: 4 to 6