Roasted Yams, Squash, and Chestnuts with Hazelnut Topping

By Mark Mulcahy

Chestnuts roasting by an open fire, Jack Frost nipping at your nose...

No matter where you live in the US or when you were born, there is a really good chance you'll have heard the opening line of this famous Nat King Cole Christmas song. You may also have grown up with chestnut stuffing during the holidays or read recipes containing chestnuts in seasonal magazines or online. My family has roasted organic chestnuts over the open fire in our wood stove and prepared them in the oven - both ways, I think the experience was as nice as the flavor.

All this said, I wonder who cooks chestnuts these days, let alone roasts them over an open fire. That got me thinking: why don’t more people engage in this delicious holiday tradition? It could be time - holidays, no matter which traditions you celebrate, can be very busy, or it could be the impression that they are a hassle to make. If your concern is time, perhaps this is a nudge to remember that time spent together is the best gift of all. If you’re worried that they might be too difficult to prepare, then try this recipe from Melissa's website. You’ll see that it can be done in a short amount of time and is easy to do - and they are great as-is, right out of the oven!

If you do decide to make Melissa's chestnuts, here's a recipe I shared from my Melissa's column in 2016 that stands the test of time. This recipe for Roasted Yams, Squash, and Chestnuts with Hazelnut Topping includes many of my seasonal favorites like Melissa’s organic leeks, butternut squash, shallots, garnet yams, and best of all, it was easy to make. 

Roasted Yams, Squash, and Chestnuts with Hazelnut Topping
Serves 8

This satisfying, fiber-rich mixture is a true celebration of autumn. In the magazine, they gave this Ingredient tip: Save time by using bottled chestnuts and frozen sweet potatoes, if you like. (I admit I used Melissa's Organic Peeled & Steamed Chestnuts because fresh ones weren't available at my local store. But the rest of Melissa's organic ingredients are fantastic right now, so no need to make any adjustments there!)

Here’s what you’ll need:

Filling
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 Melissa’s organic butternut squash, peeled, seeded, and cut into 1-inch pieces 
1 cup fresh roasted Melissa’s chestnuts (or one 6.5-ounce package of roasted chestnuts) 
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

Topping
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 (Try it with Melissa’s Pumpkin Clean Snax®)
3 tablespoons olive oil
Freshly ground black pepper 

1. Preheat oven to 400°. 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 the oven.
2. Stir in broth. Transfer mixture to a 9 x 13-inch baking dish lightly coated with oil or butter.
3. In a medium bowl, combine all topping ingredients. Sprinkle over filling. Bake for 30 minutes or until the filling is hot and bubbly. 

Enjoy your holidays, I’ll see you in the New Year!