Chestnuts with squash and cranberries

Serves 4

Ingredients:

1–2 tbsp olive oil

1 tbsp butter

pinch of ground allspice

pinch of ground cinnamon

1 butternut squash, peeled, halved, seeded, and cut into bite-size cubes

sea salt and freshly ground black pepper

7oz (200g) vacuum-sealed jar or package of ready-cooked unsweetened whole peeled chestnuts, halved if large

¼ cup fresh or thawed frozen cranberries

granulated sugar, if needed

Method:

1 Preheat the oven to 400°F (200°C). Heat the oil and butter in a large frying pan, add the allspice, cinnamon, and squash, season well with sea salt and ground black pepper, and cook over mediumlow heat, stirring occasionally, for 15 minutes or until the squash begins to soften. Add more oil, if needed.

2 Add the chestnuts and stir to coat. Cook over low heat for 5–10 minutes, then add the cranberries and cook for 5 minutes more.

3 Taste and season again, if needed, adding a little sugar if the cranberries are too tart (and then cook until the sugar is dissolved). Serve with roast chicken or turkey.

Chestnuts with squash and cranberries