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1
Pre-heat the oven to 375u00b0F with rack in the middle.
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2
Cut the squash, peel it, take the seeds out and cut in small cubes.
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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.
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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.
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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.
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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.
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7
Check the seasoning. Serve hot, sprinkle with all spice and chopped parsley.
