Best Baked Chestnuts Recipes

RECIPE: BAKED ACORN SQUASH WITH CHESTNUTS, APPLES AND LEEKS

Steps:

• Preheat the oven to 350°. Brush the cut sides of the squash with olive oil and season the cavities with salt and pepper. Place the squash cut side down on two baking sheets and roast for about 25 minutes, until just tender.
• Meanwhile, in a large skillet, melt the butter in the 3 tablespoons of olive oil. Add the celery, leeks and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the apples and thyme and cook over moderately high heat until the apples just start to soften, about 5 minutes. Scrape the mixture into a large bowl. Add the bread, chestnuts, parsley, cream and stock and toss well. Season with salt and pepper.
• Turn the squash cut side up. Spoon the stuffing into the cavities and bake until the squash are tender and the stuffing is golden brown, about 20 minutes. Transfer to plates and serve.

BAKED CHESTNUTS

Steps:

• Place the ketchup, soy sauce, vinegar, black pepper, and garlic powder in a resealable plastic bag, and add the chestnuts. Squeeze the bag several times to mix the ingredients, and squeeze air out of the bag. Seal the bag, and marinate the chestnuts overnight.
• The next day, preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
• Remove chestnuts from the marinade, and shake off excess marinade. Wrap each chestnut in half a bacon slice, and secure with a toothpick. Place brown sugar into a shallow bowl, and roll each wrapped chestnut in brown sugar. Place the appetizers onto the prepared baking sheet.
• Bake chestnuts in the preheated oven until the bacon is crisp and the brown sugar is bubbling, about 20 minutes. Allow to cool before serving.