Roast Chestnuts Day honors the chestnut harvest season as well as the warmth and comfort associated with roasted chestnuts.
The celebration began in Europe and has later extended to other regions of the world, including North America and Asia.
If you've never roasted chestnuts, then here's your chance! Use these tips and recipes below and see how they turn out!
Tips for Perfectly Roasted Chestnuts
Choose fresh chestnuts that are strong and heavy for their size.
To prevent chestnuts from bursting when roasting, create a tiny X-shaped slit on the flat surface of each chestnut.
To keep the chestnuts from falling into the flames when roasted over an open fire, use a chestnut roasting pan or a wire basket.
Preheat the oven to the appropriate temperature and roast the chestnuts in a single layer on a baking sheet.
For consistent heat distribution while roasting on the stovetop, use a cast iron skillet or frying pan.
Keep an eye on the chestnuts while they roast to keep them from burning.
To avoid burning your fingers, let the roasted chestnuts cool somewhat before peeling.
Oven Roasted Chestnuts
Preheat the oven to 425°F (220°C).
With a sharp knife, make a small X-shaped slit on the flat side of each chestnut.
Place the chestnuts on a baking sheet in a single layer.
Roast for 15-20 minutes, or until the shells open and the chestnuts are soft.
Let them cool slightly before peeling.
Stovetop Roasted Chestnuts
Heat a cast iron skillet or a frying pan over medium heat.
With a sharp knife, make a small X-shaped slit on the flat side of each chestnut.
Place the chestnuts in the skillet and cook for about 15-20 minutes, stirring occasionally, until the shells split open and the chestnuts are cooked through.
Try these roasted chestnut recipes!
Chestnut Desserts
Ingredients:
1 cup roasted chestnuts, peeled and chopped
1/2 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Instructions:
In a mixing bowl, cream together the butter and powdered sugar until light and fluffy.
Add the vanilla extract and mix until well combined.
Fold in the chopped roasted chestnuts.
Using a cookie scoop or spoon, drop rounded tablespoons of the mixture onto a baking sheet lined with parchment paper.
Chill in the refrigerator for at least 1 hour, or until firm.
*Optional: chill in muffin pans: put graham cracker crust into cupcake liners and scoop mixture into each liner. Chill as directed.
Roasted Chestnut Soup
Ingredients:
2 cups roasted chestnuts
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
Salt and pepper to taste
Instructions:
In a large pot, sauté the onion and garlic until translucent.
Add the roasted chestnuts and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
Using an immersion blender, puree the soup until smooth.
Stir in the heavy cream and season with salt and pepper.
Serve hot and garnish with roasted chestnuts.
Chestnut Stuffing
Ingredients:
1 loaf stale bread, cubed
1 cup roasted chestnuts, chopped
1 onion, diced
2 stalks celery, diced
2 cloves garlic, minced
1/2 cup chicken broth
1/4 cup melted butter
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
Instructions:
Preheat the oven to 350°F.
In a large skillet, sauté the onion, celery, and garlic until softened.
In a large bowl, combine the bread cubes, roasted chestnuts, sautéed vegetables, sage, and thyme.
Pour the chicken broth and melted butter over the mixture. Stir until well combined.
Transfer the stuffing to a baking dish and bake for 30 minutes, or until golden brown.
