Perciatelli W. Roasted Chestnuts, Butternut Squash, Goat Cheese - cooking recipe

Ingredients

10 ounces fresh chestnuts
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
5 leeks, trimmed white and green part 1/4 inch
2 garlic cloves, thinly sliced
1 butternut squash, 3/4 inch dice
3/4 cup dry vermouth
1 cup chicken stock
1 lb perciatelli
4 ounces fresh crumbled goat cheese
1/2 cup small fresh basil leaf

Preparation

Preheat oven to 350 degrees.
Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all of the way around the circumference of the nut.
Transfer to chestnut pan or rimmed baking pan.
Roast in the oven until the chestnuts are tender, about 35 minutes.
Turn the oven off.
Leaving the pan with the chestnuts in the oven, remover several at a time.
Working quickly, place one chestnut in a towel and holding both, peel the chestnut while still hot.
Immediately remove and discard the shells and inner skin.
Break into halves or quarters; set the chestnuts aside.
Place a large pot of water over high heat.
In a large high sided saute pan, melt butter and olive oil over medium heat.
Add the leeks and the garlic, and cook, stirring occasionally, until softened, about 6 minutes.
Add chestnuts and squash, season with salt and pepper.
Cook until tender, 15 to 20 minutes.
Add vermouth and stock, raise heat to medium high and cook until liquid is reduces by little more than half, about 2 minutes.
Meanwhile, add salt and pasta to the large pot of boiling water, and cook until pasta is al dente, 8 to 10 minutes.
Drain the past and add it to the saute pan along with half of the goat cheese, and toss to combine.
Transfer pasta mixture to a serving dish, and garnish with remaining goat cheese and basil leaves.