Butternut Squash and Leek Pie

(recipe from Cook Your Way to the Life You Want by Christina Pirello)

Filling
2 tsp. oil
2 to 3 leeks, split lengthwise, rinsed well, and thinly sliced
Soy sauce
1 small butternut squash, peeled, seeded, and diced
1 cup cooked chestnuts, coarsely minced
3 Tbsp. plain almond milk
About 1/4 cup coarsely minced walnuts, pan toasted, for garnish

Walnut Pastry
1 1/2 cups whole wheat pastry flour
Pinch sea salt
1/2 cup walnuts, finely minced
1/4 cup walnut or corn oil
About 4 Tbsp. water

Make the filling:  Heat oil in a deep skillet over medium heat.  Add leeks and a dash of soy sauce; saute until limp, about 5 minutes.  Add squash and a dash of soy sauce; saute, stirring, until mixed in with leeks and shiny with oil.  Stir in chestnuts and milk, and season lightly with soy sauce.  Cover, and simmer over low heat until squash is soft, about 15 minutes.  Remove cover, and simmer until sauce reduces and thickens.

Make the pastry:  Meanwhile, preheat oven to 350F.  Oil a rectangular tart pan with a removable bottom.  Combine flour, salt, and walnuts in a medium bowl.  With a fork or pastry cutter, cut in oil until it is the texture of wet sand.  Slowly mix in water until dough gathers into a firm ball.  Roll dough between 2 sheets of parchment to create a rectangle that is about 1 inch larger than the pan.  Transfer rectangle to the pan and press, without stretching, to fit into crevices of pan.  Trim away excess crust flush with top rim.  Pierce in several places with a fork.  Fit a piece of foil over crust, pressing for a firm fit.  Fill crust with dried beans or pie weights to prevent crust from bubbling.  Bake 17 minutes.  Remove from oven, lift foil and beans (you may reuse the beans for pie weights), and allow crust to cool.

To assemble:  Spoon filling evenly into cooled pastry.  Garnish with toasted walnuts, and let stand about 15 minutes before slicing.

(Note:  I used a frozen pie crust!  I just baked the crust a bit, filled it with the filling, and baked more following directions on package.  Super tasty!  The chestnuts, leeks, and squash are delicious!)

Shaved Brussels Sprouts with Currants and Chestnuts

(recipe from Bon Appetit magazine)

1/2 cup apple cider
1/2 cup dried currants
1 1/2 lbs. Brussels sprouts, trimmed
2 Tbsp. olive oil
One 7- to 8-oz. jar whole peeled chestnuts, cut into 1/2-inch pieces
5 Tbsp. butter (I used coconut oil)
1 1/2 Tbsp. balsamic vinegar

Bring cider to a boil in a small saucepan.  Remove from heat.  Add currants; let soak 30 minutes.

Using a food processor fitted with a slicing disk, push Brussels sprouts through feed tube and slice.

Heat oil in a large deep skillet over medium-high heat.  Add chestnuts; sauté 2 minutes.  Using slotted spoon, transfer to a bowl.  Add Brussels sprouts to skillet; sauté until beginning to wilt, about 3 minutes.  Add 1/2 cup water and butter; sauté until most of the liquid evaporates and the Brussels sprouts are tender but still bright green, adding more water by tablespoonfuls if mixture is dry, about 7 minutes.  Stir in chestnuts, currant mixture, and vinegar; sauté until heated through, about 2 minutes.  Season with salt and pepper.  Transfer to bowl and serve.