Venetian Pumpkin And Chestnut Purée

• 1 1/2 pounds Green Winter Squash
• 1 pound pre-cooked peeled chestnuts cut in pieces
• 8 tablespoons Butter
• 1/2 cup milk
• 2 shallots, chopped finely
• 2 pinches all spice
• 1 dash ground nutmeg
• salt
• 1 sprig rosemary
• 1 tablespoon chopped parsley leaves for decoration

1. Pre-heat the oven to 375u0b0F with rack in the middle.
2. Cut the squash, peel it, take the seeds out and cut in small cubes.
3. In a baking tray, put a large piece of parchment paper, add the squash on top with 2 tablespoons of butter and a pinch of salt. Add a rosemary sprig, close the parchment paper and bake for 15 minutes. Open the parchment paper and let the squash cook for a further 15 minutes to let the excess water evaporate. Make sure you don't let the squash burn on the edges. When cooked discard the rosemary.
4. In a pan, melt the butter and add the very finely chopped shallots until translucent. Add the cooked and peeled chestnuts cut in pieces, stir for 2 minutes over medium low heat, add the roasted squash, stir for 2 more minutes.
5. Bring the milk to a boil, add it to the vegetables and bring it back to a boil. Add the remaining 6 tablespoons of butter, season with salt and mix. Process the vegetables with an immersion hand held blender or a food processor until you have a very smooth puree.
6. Put back over low heat, add the all spice and nutmeg. If the puree is too thick, thin it by adding a little extra hot milk. mixing with a spatula vigorously.
7. Check the seasoning. Serve hot, sprinkle with all spice and chopped parsley.

chestnuts, butter, milk, shallots, spice, ground nutmeg, salt, rosemary, parsley

Taken from food52.com/recipes/1091-venetian-pumpkin-and-chestnut-puree (may not work)