Chestnut-squash Puree – We Love God!

In the darkest night of the soul, Christians have something to hold onto that Job never knew – we know Christ crucified. Christians have learned that when there seems to be no other evidence of God’s love, they cannot escape the cross. “He who did not spare His own Son but gave Him up for us all – how will He not also, along with Him, graciously give us all things?” (Rom. 8:32)… When we suffer there will sometimes be mystery. Will there also be faith? Yes. If our attention is focused more on the cross and on the God of the cross than on the suffering itself.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Low fat, Vegetables	4	Servings

INGREDIENTS

1/2	c	Dried chestnuts
1 1/2	lb	Butternut squash, peeled and
		seeded OR kabocha OR
		delicata squash and cut
		in
		1" chunks
		Water
1/2	t	Dried sage
1/2	t	Salt, or to taste

INSTRUCTIONS

Soak the dried chestnuts overnight in 1 cup water, or speed soak the
chestnuts as follows: Set the chestnuts and just enough water to  cover
in the pressure cooker. Lock the lid in place. Over high heat,  bring
to high pressure. Reduce the heat just enough to maintain high
pressure and cook for 2 minutes. Allow the pressure to come down
naturally for 10 minutes. Remove the lid, tilting it away from you to
allow any excess steam to escape. Strain the chestnuts, reserving the
soaking water in a liquid measuring cup. Discard any bits of brown
skin sticking to the chestnuts and chop them fine. Place the  chestnuts
and squash in the pressure cooker. Add enough water to the  soaking
liquid to make a total of 1 cup, and pour over the chestnuts  and
squash. Add the sage and salt. Lock the lid in place. Over high  heat,
bring to high pressure. Lower the heat just enough to maintain  high
pressure and cook for 5 minutes. Allow the pressure to come down
naturally, or use a quick-release method. Remove the lid, tilting it
away from you to allow any excess steam to escape. With a slotted
spoon, transfer the squash and chestnuts to a food processor, and
pulse to create a coarse puree, adding a bit of the cooking liquid if
needed to achieve the right texture. Reheat before serving.  Makes 4
servings.  The leftover cooking liquid can be used for cooking grains.
Serving Ideas : Serve as a vegetable side dish.  NOTES : from glossary
of ingredients, p. 16: "Dried chestnuts are  available year-round and
make a superb smoky-sweet addition to soups,  grains, and stews. They
are sold already peeled and last for a year  or two under
refrigeration. Dried chestnuts are available in health  food stores and
in some gourmet shops.  Recipe by: Lorna Sass, Great Vegetarian Cooking
under Pressure, p.105  Posted to EAT-LF Digest by "Ellen Pickett"
<ellen@qnetix.ca> on Jan  18, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 81 Calories From Fat: 1 Total Fat: <1g Cholesterol: 0mg Sodium: 298.3mg Potassium: 609.2mg Carbohydrates: 21g Fiber: 3.6g Sugar: 4g Protein: 1.8g