From the Local Food Hub
- Brussels Sprouts
- Purple Sweet Potatoes
- Butternut squash
From Manakintowne Specialty Growers
- Mixed apples
Buttery Roasted Chestnuts
- 1 lb fresh, unshelled chestnuts
- 2-3 sprigs rosemary
- 1/2 cup (1 stick) unsalted butter, melted
- 2 teaspoons (or more) kosher salt
- Pinch of freshly grated nutmeg
- Freshly ground black pepper
- Preheat oven to 425°F. Place a large sheet of foil on a rimmed baking sheet. Place chestnuts, flat side down, on a work surface. Using a utility knife or a sharp paring knife, carefully cut through the shell on the rounded side of each chestnut to score an X. Soak in a bowl of hot water for 1 minute (this helps them steam while roasting).
- Drain chestnuts and pat dry; place in a medium bowl. Add rosemary, butter, 2 teaspoons salt, and nutmeg. Season with pepper and toss to thoroughly coat. Arrange chestnuts in a single layer in center of foil (a few might overlap) and gather up edges of foil around chestnuts, leaving a large opening on top.
- Roast until the peel begins to curl up and chestnuts are cooked through, 30-45 minutes, depending on size and age of nuts.
- Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat. Season with more salt, if desired. Serve hot or warm.
roasted Brussels sprouts and butternut squash with apples and sage
- 1 ½ cups brussels sprouts, trimmed, halved
- 2 cups butternut squash, peeled and cut into 1-inch asymmetrical chunks
- 2 cups (about 1 large) Honeycrisp, Cortland, or Granny Smith apple, cored and cut into 1-inch asymmetrical chunks
- 1 shallot, cut crosswise into 1/4-inch slices
- 2 tablespoons olive oil
- 5 fresh sage leaves
- Salt and freshly ground pepper
- ½ tablespoon maple syrup
- For the walnuts: (purchased candied walnuts may be substituted)
- 6 cups vegetable oil
- 6 ounces walnut halves
- 2 cups confectioners' sugar
- kosher salt
- Preheat oven to 375 degrees. In a large, shallow, baking dish, toss the brussels sprouts, butternut squash, apple and shallot with olive oil and sage leaves. Season with salt and pepper to taste. Bake without stirring until vegetables and apple are wrinkled, slightly brown, and the edges of the squash are beginning to crisp, 45 minutes to 1 hour. Meanwhile, prepare the walnuts.
- For the walnuts: Place a deep fryer or high-sided saucepan over high heat, and add vegetable or canola oil to come no closer than 3 inches from the top of the pot; when walnuts are added the oil will bubble and rise. Heat to 375 degrees. If using a saucepan, reduce heat to very low to hold temperature.
- In a medium pot over high heat, bring 4 cups water to a boil. Add walnuts and boil for 10 seconds. Drain well and immediately toss with confectioners’ sugar. Spread flat on a baking sheet and allow to dry for a few minutes.
- Have baking sheet lined with paper towels nearby. Working in batches if necessary, add walnuts to oil and stir once or twice. Fry until amber-brown, about 30 seconds. Using a wire skimmer or heatproof slotted spoon, remove walnuts from oil, and transfer to paper towels. Sprinkle lightly with salt and allow to cool for 5 minutes before handling. May be stored in an airtight container at room temperature for up to three days.
- To serve: Remove vegetables from oven, drizzle with maple syrup and sprinkle with 2 to 3 tablespoons of halved or roughly crumbled walnut pieces. Serve, if desired, with walnut bread.