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1
Cook the chestnuts in butter over medium heat for about 10 minutes stirring constantly until browned.
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2
Remove pan from fire, add brandy and return to burner to flame the brandy.
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3
Add chicken stock and cook until glazed.
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4
Reserve.
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5
Mushroom Sauce:
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6
Saute onion and garlic in oil for 5 minutes to soften.
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7
Add button mushrooms and white wine.
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8
Reduce the liquid, add water and thyme.
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9
Cook 10 minutes on low heat.
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10
Pour all ingredients into a blender and puree, strain and season with salt and pepper.
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11
Return to a medium heat and whisk in creme fraiche.
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12
Bring a large pot of boiling, salted water to a boil.
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13
Add the pasta sheets and cook until al dente, about 4 minutes.
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14
In a small saute pan, heat some olive oil.
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15
When the oil is hot, add the sage leaves and fry until crispy, about 30 seconds.
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16
Remove and drain on paper towels.
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17
Place 1 large spoon full of butternut squash puree on a plate.
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18
Place 1 pasta sheet on top of the puree and push down.
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19
Place 1 large spoonful of acorn squash puree on the pasta sheet and top with one more pasta sheet.
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20
Spoon some sauce around and place 4 chestnuts in the sauce.
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21
Grate some amaretti cookie over the pasta top with fried sage leaf.
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22
1 teaspoon black peppercorns
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23
1/2 teaspoon fennel seeds
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24
2 sprigs thyme
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25
1 star anise
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26
1 cinnamon stick
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27
3 cloves
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28
1 (1-inch) piece ginger, diced
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29
2 quarts water
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30
2 medium butternut squash, cut in half, seeds scooped out
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31
2 tablespoons mascarpone
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32
Salt and pepper
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33
Preheat the oven to 350 degrees F.
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34
Place all spices and water in a pan.
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35
Put squash flat side down on a wire rack or steaming basket above water.
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36
Cover with foil and bake 1 hour, until tender.
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37
Remove meat and puree with the mascarpone in food processor.
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38
Season with salt and pepper.
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39
2 acorn squash
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40
2 tablespoons olive oil
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41
Salt and pepper
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42
4 tablespoons butter
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43
3 sage leaves, julienne
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44
4 cloves garlic
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45
Preheat the oven to 400 degrees F.
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46
Cut squash in 1/4's.
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47
Drizzle with olive oil, salt and pepper.
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48
Place on flat sheet tray.
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49
Roast until tender, about 35 minutes.
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50
Remove meat from squash.
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51
Heat a saute pan over medium heat.
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52
Add the butter and cook until the butter has browned and smells nutty, about 5 minutes.
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53
Puree squash, butter, sage leaves, garlic and salt and pepper, to taste, in food processor.
