Creamy Onion Squash and Chestnuts – Bruschetta Topping
This autumnal bruschetta topping would also make a good vegetarian sandwich spread or dip. If you don’t have leftover roast squash, do it well ahead of time so it’s cool and easier to peel.
- Roughly 1 roasted onion squash (and olive oil for roasting)
- Whole milk
- Approx 2 teaspoons cumin
- 1 packet vacuum packed cooked chestnuts
- To roast the squash halve it, and scrape out the seeds. Cut each half into 3-4 chunks, sprinkle with olive oil and roast until tender - around 45 minutes.
- When the squash is cool,slice it from the skin and cut it into chunks. Place in a pan with nearly enough milk to cover it, and mix well with the cumin. Simmer gently.
- When the squash is heated through and the milk is starting to take on its colour, mash it with a potato masher and add extra milk if it is sticking to the pan.
- Blend the chestnuts in a food processor until they resemble a coarse powder. Stir them into the squash mixture, adding extra milk or water if needed, to form a thick paste. Warm through, and serve hot!