Last week everybody in Holland thought that the cold winter was over. We finally had some warmer days. When I woke up, I really thought that spring was coming. I went outside, jumped on my bike and on my way to the market I saw people with sunglasses on and big smiles on their faces. Sadly this weekend the last snow that was in the air fell over Holland and the bitter cold returned. The positive side of the cold is that I can indulge on comforting winter food. So yesterday I made some oven roasted butternut squash, celeriac and chestnuts. I love the sweet taste of this warm salad.
For two well trained eaters you will need:
- 1 medium butternut squash
- 1 small celeriac
- 200 grams of (pre)cooked chestnuts
- 3 small branches of rosemary
- 3 teaspoons of pepper
- 2 teaspoons of salt
- 2 tablespoons of olive oil
- Oven tray
- Baking sheet
- Preheat the oven to 200°C
- Wash the butternut squash, and cut it in half. Deseed it, but don’t throw the seeds away, remember? Take of the ends of the squash and cut the rest in 2cm(ish) cubes.
- Peel the celeriac and cut in same size cubes
- Line the oven tray with the baking sheet and throw the squash and celeriac on the tray in 1 layer
- Take the rosemary leaves off of the branches and chop them up
- Pour over the olive oil and add the seasoning and rosemary leaves
- Put the whole thing, except the chestnuts, in the oven for 35 minutes
- If you have fresh chestnuts: peel those and cook them for about 5-10 minutes in boiling water with a little salt, discard the water and let them wait for a while until the squash and celeriac are ready for it
- After 35 looooong minutes you can add the chestnuts to the tray and roast it for about 8 minutes
- Yup, I know you were born ready, but after the final 8 minutes you can grab a fork and indulge…
I had my plate of deliciousness with a roasted chicken leg, but it is also nice with some mushrooms baked in garlic.
Smakelijk eten! Enjoy your dinner!