Perciatelli W. Roasted Chestnuts, Butternut Squash, Goat Cheese

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 6
• 10 ounces fresh chestnuts
• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 5 leeks, trimmed and green part 1/4 inch
• 2 garlic cloves, thinly sliced
• 1 butternut squash, 3/4 inch dice
• 3/4 cup dry vermouth
• 1 cup chicken stock
• 1 lb perciatelli
• 4 ounces fresh crumbled goat cheese
• 1/2 cup small fresh basil leaf

Recipe

• 1 preheat oven to 350 degrees.
• 2 using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all of the way around the circumference of the nut.
• 3 transfer to chestnut pan or rimmed baking pan.
• 4 roast in the oven until the chestnuts are tender, about 35 minutes.
• 5 turn the oven off.
• 6 leaving the pan with the chestnuts in the oven, remover several at a time.
• 7 working quickly, place one chestnut in a towel and holding both, peel the chestnut while still hot.
• 8 immediately remove and discard the shells and inner skin.
• 9 break into halves or quarters; set the chestnuts aside.
• 10 place a large pot of water over high heat.
• 11 in a large high sided sauté pan, melt butter and olive oil over medium heat.
• 12 add the leeks and the garlic, and cook, stirring occasionally, until softened, about 6 minutes.
• 13 add chestnuts and squash, season with salt and pepper.
• 14 cook until tender, 15 to 20 minutes.
• 15 add vermouth and stock, raise heat to medium high and cook until liquid is reduces by little more than half, about 2 minutes.
• 16 meanwhile, add salt and pasta to the large pot of boiling water, and cook until pasta is al dente, 8 to 10 minutes.
• 17 drain the past and add it to the sauté pan along with half of the goat cheese, and toss to combine.
• 18 transfer pasta mixture to a serving dish, and garnish with remaining goat cheese and basil leaves.