6 ISSUES FOR £6 Subscribe to Lancashire Life today click here

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

n/a

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

Ingredients

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)

Method

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

0 comments

Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files
Comments

Please log in to leave a comment and share your views with other Lancashire Life visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Lancashire Life staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Lancashire Life account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

It’s all the rage in trendy capitals around the world and now ice cream rolls are available in Lancashire.

Read more
Monday, July 9, 2018

Our guide to some of the best places to eat in Lancashire and the Lake District where the accommodation is as stellar as the food.

Read more
Lake District Lancashire Restaurants
Wednesday, July 6, 2016

Tattu offers a sensory dining experience from east to west in Manchester city centre

Read more
Manchester Restaurants Asian Food Spinningfields
Wednesday, July 4, 2018

An award winning community bakery has proved it can rise to a challenge

Read more
Tuesday, July 3, 2018

A couple who picked up a top award at last year’s Lancashire Life & Lake District Life Food and Drink Awards describe their moment in the spotlight.

Read more
Tuesday, June 26, 2018

The Feilden’s Arms is situated in the village of Mellor Brook, just off the A59.

Read more
Wednesday, June 20, 2018

They said it was the best pizza deal ever; they were wrong. Pizza o’Clock just got better....

Read more
Wednesday, June 20, 2018

They said it was the best pizza deal ever; they were wrong. Pizza o’Clock just got better....

Read more
Wednesday, June 20, 2018

Diamond Lunch Club - 2 Courses £12 / 3 Courses £15

Read more
Wednesday, June 20, 2018

20% off the World Cup Menu during every match at The Feilden’s Arms.

Read more
Wednesday, June 13, 2018

The Bar & Grill at Holmes Mill, Clitheroe is now open 7 days a week and to celebrate we are offering a selection of dishes at half price until 13th July.

Read more
Friday, June 8, 2018

This Liverpool restaurant may serve small plates but the flavours are huge

Read more
Italian Food
Friday, June 8, 2018

The Lake District’s new World Heritage status was the spur behind a £19 million project to turn a landmark hotel into a luxury resort.

Read more
Lancashire Life Luncheon
Tuesday, June 5, 2018

Meet the newcomers creating a stir on Manchester’s thrilling restaurant scene

Read more
Manchester Restaurants
 
Great British Holidays advert link

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy


Subscribe or buy a mag today

Local Business Directory

Lancashire's trusted business finder

Job search in your local area



Property Search