Ingredients
- 4 large shallots, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 1 (15-oz) can diced tomatoes, drained
- 3 large thyme sprigs
- 1 Turkish or 1/2 California bay leaf
- 2 tablespoons extra-virgin olive oil
- 1 1/2 lb butternut squash, peeled, seeded, and cut into (1-inch) cubes (about 31/2 cups)
- 5 cups water
- 1/4 teaspoon grated nutmeg
- 12 bottled cooked chestnuts, chopped (1/2 cup)
Description
Grimes Explores Squash’s More Savory Side By Cooking It With A Touch Of Tomato And Providing That Little Bit Of Sweet Surprise In The Form Of Chopped Chestnut.
Gourmet Magazine
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