Roasted Yams, Squash and Chestnuts with Hazelnut Topping
  • 5 leeks, well rinsed and sliced into 3/4-inch chunkswhite and light green parts
  • 2 shallots, thinly sliced
  • 2large garnet yams, peeled and cut into 1-inch piecesor two 10-ounce bags frozen chopped sweet potato
  • 11-pound butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 1cup roasted chestnutsor one 7-ounce jar roasted chestnuts, drained
  • 1teaspoon dried sage
  • 1teaspoon dried marjoram
  • Salt and freshly ground black pepperto taste
  • 2tablespoons olive oil
  • 1cup low-sodium, fat-free vegetable broth
  • 1cup freshly grated pecorino cheese
  • 3/4cup hazelnuts, coarsely chopped
  • 1/2cup dry whole-wheat panko or regular breadcrumbs
  • 2tablespoons raw pumpkin seeds
  • 3tablespoons 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 9×13-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.
Recipe Notes
Nutrition Facts
Roasted Yams, Squash and Chestnuts with Hazelnut Topping
Amount Per Serving
Calories 422
% Daily Value*
Cholesterol 10mg 3%
Sodium 352mg 15%
Total Carbohydrates 54g 18%
Dietary Fiber 8g 32%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 422 cal, 41% fat cal, 20g fat, 4g sat fat, 10mg chol, 10g protein, 54g carb, 8g fiber, 352mg sodium