Chestnut Roasting - Oven

• Good fresh chestnuts! Such as Italian imports that have been sterilized. You don't want old ones that may be moldy inside! NOTE: the Chestnut season is usually late Sep through Jan.

1. Pre-heat the oven to 400 degrees
2. Cut each chestnut on flat side in a "X" across the tops. If you don't cut, they may/will explode.
3. Arrange the nuts on a cookie sheet with that has side so that the nuts will not role off.
4. Cook for 15 - 20 minutes .
5. Let cool a bit and take BOTH shells off the nut (one is the dark brown, and the other is a lighter brown on the inside. Check to see if the nuts are free from any mold or dark. If so, throw away.
6. Eat the soft yellowish chestnut or put in soups (especially Squash), breads, etc.
7. NOTE: You can cook over an open fire, and be aware that you need to cut them (or puncture somewhere) before hand or they may/will explode.

chestnuts

Taken from www.epicurious.com/recipes/member/views/chestnut-roasting-oven-1255308 (may not work)