As the seasons change and November greets us with brisk mornings and cool days, my thoughts wander to the warmth of a fire, aromas from the oven, and the laughter of friends.
Most years, I host a Grateful Saturday in between the holidays for special friends in my life. You know the friends that you can always get together and feel like family no matter the time or distance apart. The holidays are getting closer, and I am filled with gratitude and excitement to have my home overflowing with an abundance of nourishment for body and soul.
As I walk the produce aisle, I am reminded of my favorite fall dishes and smile. Every year I look forward to Melissa’s autumn organic bounty and exploring new recipes to share with friends and family during holiday festivities.
I’ve sent out my Grateful Saturday invitations, and I anticipate starting a new food memory with a fantastic recipe I found while paging through a magazine on a recent flight home: Roasted Yams, Squash, and Chestnuts with Hazelnut Topping. This delicious dish includes many of my seasonal favorites like Melissa’s organic leeks, butternut squash, shallots, garnet yams—plus, it's simple to make.
Roasted Yams, Squash, and Chestnuts with Hazelnut Topping
This satisfying and fiber-rich mixture is a true celebration of autumn. The original recipe calls for jarred chestnuts and frozen sweet potatoes to make prep easy. If your local grocery store doesn’t have fresh chestnuts in stock quite yet, the jarred variety is great in this recipe. Luckily fresh chestnuts will hit shelves soon, and all of the fall favorite ingredients below are available now.
Here’s what you’ll need:
5 Melissa’s organic leeks, well rinsed and sliced into 3/4-inch chunks (white and light green parts)
2 Melissa’s organic shallots, thinly sliced
2 large Melissa’s organic garnet yams, peeled and cut into 1-inch pieces
1 1-pound organic butternut squash, peeled, seeded, and cut into 1-inch pieces
1 cup roasted chestnuts (or one 7-ounce jar roasted chestnuts, drained)
1 teaspoon dried sage
1 teaspoon dried marjoram
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 cup organic vegetable broth
1 cup freshly grated pecorino cheese
3/4 cup hazelnuts, coarsely chopped
1/2 cup dry whole-wheat panko or regular breadcrumbs
2 tablespoons raw organic pumpkin seeds
3 tablespoons olive oil
Freshly ground black pepper
Preheat oven to 400 F. Combine all vegetables, chestnuts, sage, marjoram, salt, and pepper in a large roasting pan; drizzle with olive oil and toss gently to coat. Roast for 45 minutes, stirring once or twice, or until vegetables are tender and browned. Remove from oven.
Stir in broth. Transfer mixture to a 9 x 13-inch baking dish lightly coated with oil or butter.
In a medium bowl, combine all topping ingredients. Sprinkle over filling. Bake for 30 minutes or until the filling is hot and bubbly.
Why not host your own Grateful Saturday or Grateful Any-Day for that matter?
I’m sure you and all your friends will agree that this dish is one for the memory books and won’t it feel good to slip into a day of friends, food, and fond new memories together.
I can’t wait!
Recipe from Delicious Living