Print

Chestnut and Mushroom Casserole with Allspice Butternut Squash Puree

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
Both festive and hearty, this chestnut and mushroom casserole with allspice butternut squash puree will make an elegant centerpiece on your holiday table.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Savory
  • Diet: Vegan

Both festive and hearty, this chestnut and mushroom casserole with allspice butternut squash puree will make an elegant centerpiece on your holiday table.

Ingredients

Scale

For the allspice butternut squash puree:

  • 1 small butternut squash (about 600g), peeled, seeded and cubed
  • 2 Tablespoons olive oil
  • ¼ teaspoon allspice (adjust quantity as needed)
  • Salt and freshly ground pepper

For the mushroom and chestnut casserole:

  • 3 small shallots, minced
  • 1 Tablespoon olive oil
  • 7 ounces (200g) wild mushrooms (shiitake, oyster mushrooms, chanterelles, etc.)
  • 7 ounces (200g) cooked chestnuts
  • 3 sprigs fresh thyme
  • 1 Tablespoon balsamic vinegar
  • Salt and pepper, to taste
  • 1 Tablespoon whole coriander seeds

Instructions

For the allspice butternut squash puree:

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Toss the diced butternut squash with olive oil and a pinch of salt in a large mixing bowl. Transfer into the prepared baking sheet and spread into a single layer.
  3. Place in the middle rack of the oven and roast until soft and fork-tender, about 30 minutes, stirring once or twice while roasting.
  4. Cool the squash for 5 minutes, then transfer into a food processor and blend until smooth. Add allspice, salt and pepper, and adjust seasoning as needed.

For the mushroom and chestnut casserole:

  1. Heat olive oil in a large skillet and once hot, melt the shallots until soft and translucent.
  2. Add the chestnuts, mushrooms, and fresh thyme. Pour in the balsamic vinegar and cook for about 5 minutes, until mushrooms are tender.
  3. Sprinkle coriander seeds all over, season with salt and pepper and cook for one more minute.
  4. Serve the allspice butternut squash puree on each plate, then add the chestnut mushroom casserole on the side. Sprinkle additional fresh thyme, and enjoy!