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1
Using a small sharp paring knife, cut around the center of each chestnut, cutting through the shell.
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2
Drop the whole chestnuts into a saucepan of boiling water to cover and cook about 1 1/2 minutes.
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3
Drain.
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4
When cool enough to handle remove the shell and inner brown skin from each chestnut.
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5
Set the kernels aside.
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6
Cut the carrots into 1-inch lengths.
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7
Cut the turnips into 1/2-inch-thick slices.
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8
Cut the slices into 1/2-inch-thick batons.
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9
Cut the batons in half.
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10
Trim the carrot and turnip pieces into olive shapes.
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11
There should be about 24 carrot pieces and the same number of turnip pieces.
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12
Set aside.
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13
Trim the brussels sprouts of tough stems and outer leaves.
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14
Set aside.
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15
Preheat the oven to 400 degrees.
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16
Cut each squash crosswise in half.
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17
For a more sophisticated look, insert a knife tip and carve up and down at a slight angle in a saw-tooth pattern.
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18
Pull the halves apart.
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19
Scrape out and discard the seeds and fibers from each half.
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20
Cut a thin slice off the bottom of each half so that the halves will sit upright.
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21
Melt 8 tablespoons of the butter in a saucepan and add the honey and brown sugar.
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22
Stir until thoroughly blended.
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23
Spoon an equal portion of the honey and butter mixture into each squash half.
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24
Arrange the squash halves in one layer in a baking dish and pour 2 cups of the chicken broth around them.
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25
Cover closely with aluminum foil.
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26
Place the dish in the oven and bake about 45 minutes or until the flesh is tender.
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27
Meanwhile, bring about 2 quarts of water to the boil and add salt to taste.
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28
Add the carrots and cook 5 minutes.
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29
Remove the carrots with a slotted spoon and put them in cold water to chill.
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30
Drain and put them in a mixing bowl.
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31
Add the turnips to the boiling water and cook about 4 1/2 minutes.
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32
Remove the turnips with a slotted spoon and chill in cold water.
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33
Drain and add them to the carrots.
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34
Add the brussels sprouts to the boiling water and cook 11 minutes or until tender.
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35
Remove them with a slotted spoon and put them in cold water to chill.
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36
Drain and cut each sprout in half lengthwise.
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37
Add them to the vegetables.
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38
Heat the remaining 1 tablespoon butter in a heavy saucepan large enough to hold the chestnuts in one layer.
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39
Add the chestnuts and stir so that they brown lightly on all sides.
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40
Add the remaining 1/2 cup broth and cover closely.
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41
Bring to the boil and cook until the broth is absorbed, about 15 minutes.
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42
Remove the cooked squash from the oven and carefully pour off the liquid from the cavities into a skillet.
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43
There should be about Z cup.
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44
Add the cooked vegetable mixture, including the chestnuts, to the sauce.
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45
Add salt and pepper and cook, stirring gently, about 10 to 12 minutes or until the sauce is thickened and the vegetables are glazed.
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46
Spoon an equal portion of the mixture into each squash half and serve.
