π Perciatelli with Roasted Chestnuts, Butternut Squash, and Goat Cheese Recipe π
Overview:
π Total Time: 1 hour 40 minutes
π½οΈ Servings: 4
Ingredients:
- 10 fresh chestnuts
- 2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 5 leeks, thinly sliced
- 2 garlic cloves, minced
- 1/2 cup dry vermouth
- 3/4 cup vegetable or chicken stock
- 1 butternut squash, peeled, seeded, and diced
- 1 lb perciatelli pasta (or bucatini, linguine, spaghetti)
- 1/2 cup crumbled goat cheese, divided
- 1/4 cup fresh basil leaves, torn
- Salt and pepper to taste
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat oven to 350Β°F (175Β°C). |
| 2 | Prepare Chestnuts: Using a chestnut knife or small paring knife, make an incision about 1/8 inch deep around each chestnut’s circumference. |
| 3 | Roast Chestnuts: Transfer prepared chestnuts to a chestnut pan or rimmed baking pan. Roast in the preheated oven until tender, about 35 minutes. Turn off the oven but leave chestnuts inside. |
| 4 | Peel Chestnuts: Remove several chestnuts at a time from the oven. While hot, wrap each in a towel and peel off the shell and inner skin. Break into halves or quarters and set aside. |
| 5 | Cook Pasta: Bring a large pot of salted water to a boil. Cook perciatelli pasta according to package instructions until al dente. Drain and set aside. |
| 6 | Prepare Sauce: In a large high-sided sautΓ© pan, melt butter with olive oil over medium heat. Add leeks and garlic, cooking until softened, about 6 minutes. |
| 7 | Add Chestnuts and Squash: Stir in roasted chestnuts and diced butternut squash. Season with salt and pepper. Cook until squash is tender, about 15-20 minutes. |
| 8 | Deglaze Pan: Pour in dry vermouth and vegetable or chicken stock. Increase heat to medium-high and cook until the liquid reduces by half, about 2 minutes. |
| 9 | Combine Pasta and Sauce: Add the cooked perciatelli pasta to the sautΓ© pan with half of the crumbled goat cheese. Toss everything together to combine well. |
| 10 | Serve: Transfer the pasta mixture to a serving dish. Garnish with remaining crumbled goat cheese and torn basil leaves. |
| 11 | Enjoy! Serve hot and savor the flavors of this comforting, nutty pasta dish! ππ΄ |
Chef’s Tips:
- Peeling Chestnuts: Handling hot chestnuts can be tricky. Use a towel to protect your hands as you peel.
- Customize with Herbs: Experiment with fresh herbs like thyme or sage for added depth of flavor.
- Make it Vegan: Swap butter with plant-based butter and use vegan cheese or nutritional yeast instead of goat cheese.
- Roasting Squash: For a caramelized flavor, roast the diced squash in the oven before adding it to the pasta.
Nutritional Information (per serving):
- Calories: 664.3
- Fat: 16.6g
- Saturated Fat: 7.5g
- Cholesterol: 26.3mg
- Sodium: 182.6mg
- Carbohydrates: 112.6g
- Fiber: 7.7g
- Sugar: 9.5g
- Protein: 19g
π Embrace the Flavors of Fall! π
Enjoy the delightful combination of earthy chestnuts, sweet butternut squash, and tangy goat cheese in this hearty Perciatelli pasta dish. Perfect for a cozy winter night or a special weeknight dinner, it’s sure to become a seasonal favorite! πΏβ¨
