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Chestnut and pumpkin seed croustade cups with butternut squash and cranberry jus recipe

PUBLISHED: 11:27 29 October 2015

Chestnut and pumpkin seed croustade cups with butternut squash and cranberry jus

Chestnut and pumpkin seed croustade cups with butternut squash and cranberry jus


Whether you are planning a dinner party or a dinner for two, this autumnal dish is sure to impress


700g butternut squash, peeled and cut into 2cm cubes

200g cranberry sauce

175g wholemeal sliced bread, made into crumbs

160g cooked and peeled chestnuts, chopped

120ml red wine

75g unsalted butter

30g pumpkin seeds

2 bay leaves

1 ½ tsp mixed dried herbs

1 very small onion, peeled and finely chopped (about 50g prepared weight)


Preheat oven to 200C / 400F / Gas mark 6.

Grease 4 Yorkshire pudding tins with butter.

Line a baking tin with foil.

To make the crust: Put breadcrumbs, mixed dried herbs and the pumpkin seeds into a large bowl. Melt 50g butter and pour on to the mixture. Mix well, then divide equally between the four prepared Yorkshire pudding tins. Using the back of a spoon and your fingers, press evenly into the tins to form shallow cups. Pinch the edges between your fingers and thumb to make them firm – the edges should not be crumbly. Put in the oven and bake for about 15 minutes until crisp. Cool in the tins for about five minutes, then remove carefully and put on a cooling rack until ready to serve.

To make the filling: Melt the remaining 25g butter in a small saucepan. Put the prepared butternut squash in a bowl and toss it with half the melted butter and 2 tbsp water. Put the butternut squash into the foil-lined baking tin and bake in the oven for 45 minutes, stirring occasionally, until soft. It should remain moist – if it seems to be drying out, add a little more water.

Meanwhile, make the chestnut paté: sauté the onion in the remaining butter for about five minutes until soft. Add the chestnuts, bay leaf and 4 tbsp of the red wine, together with 4 tbsp water. Bring to the boil then reduce the heat, cover, and simmer for 10 minutes. Remove the bay leaf and mash the chestnuts to a moist spreading paté. If it is too dry, add a little more water.

Put the cranberry sauce in a small saucepan with the remaining red wine. Bring gently to the boil, stirring, then simmer for about five to ten minutes until the sauce has reduced a little but is still runny.

To serve: Divide the warm chestnut paté between the croustades, pile the butternut squash on top. Drizzle a little of the cranberry jus around the plate, then serve the rest separately.

Recipe by The Vegetarian Society


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