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Turban Squash with Roasted Chestnuts
Serves 8
Ingredients
- 2 ½ to 3 lbs. turban squash, peeled
- 2 Tbs. butter
- ⅛ tsp. cinnamon
- ½ cup brown sugar, plus extra for topping
- ½ cup roasted chestnuts, chopped
- salt and pepper to taste
Cut the squash into chunks and cook in boiling, salted water or steam until tender. Drain thoroughly in a colander. Return the hot squash to the pan and add the butter, cinnamon and brown sugar. Adjust seasoning to taste. Whip together with an electric mixer or mash until smooth. Top with roasted chestnuts, sprinkle with brown sugar, and serve.