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 Roasted Yams, Squash, and Chestnuts with Hazelnut ToppingSeptember, 2006 Serves 8 / This satisfying and fiber-rich mixture is a true celebration of autumn. Ingredient tip: Save time by using bottled chestnuts and frozen sweet potatoes, if you like. Filling 5 leeks, well rinsed and sliced into 3/4-inch chunks (white and light green parts) 2 shallots, thinly sliced 2 large garnet yams, peeled and cut into 1-inch pieces (or two 10-ounce bags frozen chopped sweet potato) 1 1-pound butternut squash, peeled, seeded, and cut into 1-inch pieces 1 cup roasted chestnuts (or one 7-ounce jar roasted chestnuts, drained) 1 teaspoon dried sage 1 teaspoon dried marjoram Salt and freshly ground black pepper, to taste 2 tablespoons olive oil 1 cup low-sodium, fat-free vegetable broth Topping 1 cup freshly grated pecorino cheese 3/4 cup hazelnuts, coarsely chopped 1/2 cup dry whole-wheat panko or regular breadcrumbs 2 tablespoons raw pumpkin seeds 3 tablespoons olive oil Freshly ground black pepper 1. Preheat oven to 400°. Combine all vegetables, chestnuts, sage, marjoram, salt, and pepper in a large roasting pan; drizzle with olive oil and toss gently to coat. Roast for 45 minutes, stirring once or twice, or until vegetables are tender and browned. Remove from oven. 2. Stir in broth. Transfer mixture to a 9x13-inch baking dish lightly coated with cooking spray. 3. In a medium bowl, combine all topping ingredients. Sprinkle over filling. Bake for 30 minutes or until filling is hot and bubbly. PER SERVING: 422 cal, 41% fat cal, 20g fat, 4g sat fat, 10mg chol, 10g protein, 54g carb, 8g fiber, 352mg sodium |