Brussels Sprouts With Oranges

1. 1

   Note: The best way to peel chestnuts is to take one in the palm of your hand, concave side down. Make an incision with a paring knife, and peel from the incision in all directions.

2. 2

   Bring a pot of salted water to a boil. Blanch the Brussels sprouts for 3 minutes, strain them, and spread them out to cool at room temperature. In a large, heavy saucepan over medium heat, warm the oil. Add the onion and cook until it turns translucent, about 5 minutes. Stir in the squash and cook for 2 minutes more. Add half the vegetable stock and season with salt and pepper. After 5 minutes, add the Brussels sprouts and the orange juice, and cook for another 20 minutes. Add the chestnuts. If there is not enough liquid in the pan to prevent scorching, add more vegetable stock. Continue cooking until the vegetables are quite tender but still firm enough to eat with a fork, and the sauce is a little caramelized, about 15 minutes more.

* Per serving · 4 servings · Values may vary.