Caramelized Onion-Butternut Roast With Chestnuts

Name: Caramelized Onion-Butternut Roast With Chestnuts
Cook time: 1 h
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 1 lb onion, peeled and sliced thinly; 1/3 cup olive oil; 1 lb chestnuts, fresh; 2 lbs butternut squash, peeled and cut into 1/2-inch cubes; 15 ounces white beans, drained and rinsed; 2 teaspoons dried thyme; 1 1/2 teaspoons ground coriander; 1/2 teaspoon freshly grated nutmeg; 1 1/2 teaspoons salt; fresh ground black pepper; 1/2 cup vegetable broth; 1/2 cup dry white breadcrumb; 2 tablespoons olive oil; 1/2 teaspoon dried sage; 1 pinch ground cayenne pepper; 1/2 teaspoon salt

Submitted by Eat Your Vegetables

"From the Veganomicon. Mmm...it's like all the best parts of Thanksgiving minus the turkey. Serve with roasted brussel sprouts and cranberry sauce."

Download

Ready In:: 1hr
Ingredients:: 16
Serves:: 6-8

ingredients

1 lb onion, peeled and sliced thinly
¹⁄₃ cup olive oil
1 lb chestnuts, fresh
2 lbs butternut squash, peeled and cut into 1/2-inch cubes
15 ounces white beans, drained and rinsed
2 teaspoons dried thyme
1 ¹⁄₂ teaspoons ground coriander
¹⁄₂ teaspoon freshly grated nutmeg
1 ¹⁄₂ teaspoons salt
fresh ground black pepper
¹⁄₂ cup vegetable broth
¹⁄₂ cup dry white breadcrumb
2 tablespoons olive oil
¹⁄₂ teaspoon dried sage
1 pinch ground cayenne pepper
¹⁄₂ teaspoon salt

directions

Preheat the oven to 425 degrees.
Place the onions and olive oil in a 9x13" baking dish, tossing to coat the onions with oil. Bake for about 30 minutes, stirring 3-4 times with a wooden spoon, until the onions are browned and sizzling. Remove from the oven and set aside.
While the onions are roasting, prepare the whole, unpeeled chestnuts as follows: Slice a little slit in the shell of each chestnut to prevent them from exploding. Place the chestnuts on a rimmed baking sheet and roast for 25 minutes. Remove from the oven and place in a kitchen towel. Let cool a bit and crush them inside the towel to loosen their shells. Open the towel and remove the shells from the chestnuts.
Coarsely chop the peeled chestnuts and add to the pan with roasted onions.
Add the diced butternut squash, white beans, thyme, coriander, nutmeg, salt, pepper, and broth to the baking pan, stirring so that the chestnuts, squash and beans are well coated. Tightly cover the baking pan with aluminum foil and bake for 35-45 minutes, until the squash and chestnuts are tender.
Toss together the bread crumbs, oil and sage in a bowl. Season to taste with salt, pepper, and cayenne. Remove the foil from the baking pan, top with the crumb mixture and bake for another 15 minutes, until the top is lightly browned.

Questions & Replies

Got a question? Share it with the community!

Reviews

I've made this recipe multiple times from the book and it has always been a huge hit with all my friends, regardless of whether they are vegan. I'm glad to find it online as I can't lay my hands on the book right now.

Pat P.

Tweaks

I've dropped the breadcrumbs when I've pushed to make this gluten-free as well.

Pat P.

RECIPE SUBMITTED BY

Eat Your Vegetables

When I was little, I wanted to grow up to be a chef. I grew up to be a doctor instead, but I still love to cook and eat! I especially love recipes that make use of fresh vegetables. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">

View Full Profile