Cider Chestnut, Squash and Cauliflower Medley

    Published: 06-16-2009
    Views: 19,580
    International chef Amy Riolo demonstrates how to make a cider infused side dish with chestnuts, squash and cauliflowers.

    Amy Riolo: A lot of people have difficulty thinking of new creative size to add into their family dinners, but this cider-glazed cauliflower squash and chestnut medley is perfect. So to get started, the first thing we're going to do is heat our pan to medium-high. Then we are just going to melt our butter. So now that the butter is melted, I'm going to go ahead and add in my cauliflower. And then I'm going to add in my butternut squash that I've cut up, and just stir everything around. Now we're going to let these saut for about 7-10 minutes, just until they start to get tender. So I'm going to go ahead and add the rest of my ingredients.

    Here I have a Granny Smith Apple; you can use Golden Delicious or whatever you like. Now we'll add in our chestnuts and now I'm going to add my sage. I'm just going to stir everything around. Now I'll deglaze the skillet with my apple cider, just stir everything around. So now I can add in my stock. I have vegetable stock here, but if you have chicken or turkey or whatever you like, it will work fine. Then I'm going to season with a little bit of salt and pepper and just stir everything.

    Then we can let to simmer on low heat for about 15 minutes or until the vegetables are nice and tender and the liquid is absorbed. So our cider-glazed chestnut, butternut squash and cauliflower have just finished cooking and you can see how they've really come together, the size is come down, they've absorbed all their liquid and the vegetables are very tender. That's exactly how we want them to be.

    So here we have our cider-glazed chestnuts, butternut squash and cauliflower medley. Try adding roasted chestnuts to your next meal for warm and nutty flavor that no one will be able to resist.