Chestnut and Mushroom Casserole with Allspice Butternut Squash Puree (Vegan, Gluten-Free)

Both festive and hearty, this chestnut and mushroom casserole with allspice butternut squash puree will make an elegant centerpiece on your holiday table. Naturally lactose-free, vegan, and gluten-free, this dish is also suitable to most diets.

If you’re hosting a vegetarian/vegan dinner and want to keep it simple with no tofu, tempeh, or other “vegetarian-labelled foods” you know nothing about, this chestnut mushroom casserole served with a silky butternut squash puree is a great option! Prepared with seasonal vegetables, it’s a very satisfying dish packed with wonderful and surprising flavors that will not let anyone hungry at the end of the meal. Served in smaller portion, it can also be a lovely side for non-vegetarians.

I invented this dish in partnership with Peugeot Saveurs, my long time partner, with the idea of playing with textures and flavors. The chunky mushrooms and chestnuts bring hearty flavors to the dish, with a fresh crispy touch brought by the coriander seeds. This hearty casserole contrasts beautifully with a silky smooth butternut squash puree flavored with allspice, and bringing this festive touch to the dish.

A simple chestnut mushroom casserole

To prepare this chestnut mushroom casserole, I took direct inspiration from my Mushroom and Chestnut Tart recipe, bringing a few adjustments here and there.

The choice of ingredients. Although there is no right or wrong, I recommend you use a mix of wild mushrooms of your choice in this recipe (oyster mushrooms, chanterelles, shiitake… all combined with cremini mushrooms). This will add some deeper flavors and bring personality to the dish. When it comes to the chestnuts, I used a jar of whole roasted chestnuts, which spare you a lot of time in the recipe preparation compared to if you would have to roast chestnuts yourself (which you can still do, if you’re up for it).

How to make it. Start with melting the shallots in a large sauté pan, then add wild mushrooms, chestnuts, and thyme, and cook until mushrooms are soft but still have some texture to it. Then pour in the balsamic vinegar and give a good stir. Finally add whole coriander seeds and sauté for a couple of additional minutes to ensure they’re crispy. And… that’s it! Easy, right?

What if I don’t like coriander seeds? When it comes to food, we all come with our own personal tastes, and as it turns out, some people are not fans of coriander seeds (although it’s not as much of a big deal as it is with fresh coriander/cilantro). In this case, just omit it in the recipe, and feel free to add a little bit more thyme, and maybe even some rosemary.

Butternut squash purée, with a twist!

This dish wouldn’t be complete without the butternut squash purée. In order to make sure it has some smoky flavors, I roasted the butternut with some olive oil, before mixing it in a food processor with a little bit of oil.

Note that there is no addition of cream or butter, as I wanted to keep the flavors as rustic as possible. It also makes the dish naturally vegan and lactose-free. However, don’t pass on the allspice, the little twist to the recipe that spices it up.

The right seasoning

The entire dish takes its elegant and festive flavors from the choice of spices. The butternut squash puree in particular, is seasoned with allspice – a trick I borrowed from my father-in-law a couple of years ago. Combined with the salty butternut squash puree, it makes it very festive and subtly delicious. Also, the hearty chestnut and mushrooms are contrasted beautifully with the fresh coriander seeds.

And because seasoning always comes with a beautiful accessory on my table, I used my Paris Icône Salt Mill to pair with this dish. I love the glossy black painted wood that brings elegance to your holiday table. As a matter of fact, I invite you to check my Christmas Dinner Table with Peugeot that I shared on the blog last year and where you will find other uses of this beautiful mill. Christmas is right around the corner, and if you’re still looking for a gift idea, this could be a beautiful idea! Just sayin’…

More savory chestnut recipes:

• Chestnut Soup with Sage
• Chestnut, Pumpkin and Red Lentil Soup
• Shiitake Mushroom and Chestnut Risotto
• Chestnut and Mushroom Tart with Whole Wheat Crust

Desserts using chestnuts:

• Rustic Pear and Chestnut Tart with Hazelnut Crust
• Decadent Chocolate Chestnut Fondant
• Easy No-Bake Chestnut Trifles

Chestnut and Mushroom Casserole with Allspice Butternut Squash Puree

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• Author: Delphine Fortin
• Prep Time: 30 mins
• Cook Time: 30 mins
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Savory
• Diet: Vegan

Both festive and hearty, this chestnut and mushroom casserole with allspice butternut squash puree will make an elegant centerpiece on your holiday table.

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Ingredients

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For the allspice butternut squash puree:

• 1 small butternut squash (about 600g), peeled, seeded and cubed
• 2 Tablespoons olive oil
• ¼ teaspoon allspice (adjust quantity as needed)
• Salt and freshly ground pepper

For the mushroom and chestnut casserole:

• 3 small shallots, minced
• 1 Tablespoon olive oil
• 7 ounces (200g) wild mushrooms (shiitake, oyster mushrooms, chanterelles, etc.)
• 7 ounces (200g) cooked chestnuts
• 3 sprigs fresh thyme
• 1 Tablespoon balsamic vinegar
• Salt and pepper, to taste
• 1 Tablespoon whole coriander seeds

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Instructions

For the allspice butternut squash puree:

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Toss the diced butternut squash with olive oil and a pinch of salt in a large mixing bowl. Transfer into the prepared baking sheet and spread into a single layer.
3. Place in the middle rack of the oven and roast until soft and fork-tender, about 30 minutes, stirring once or twice while roasting.
4. Cool the squash for 5 minutes, then transfer into a food processor and blend until smooth. Add allspice, salt and pepper, and adjust seasoning as needed.

For the mushroom and chestnut casserole:

1. Heat olive oil in a large skillet and once hot, melt the shallots until soft and translucent.
2. Add the chestnuts, mushrooms, and fresh thyme. Pour in the balsamic vinegar and cook for about 5 minutes, until mushrooms are tender.
3. Sprinkle coriander seeds all over, season with salt and pepper and cook for one more minute.
4. Serve the allspice butternut squash puree on each plate, then add the chestnut mushroom casserole on the side. Sprinkle additional fresh thyme, and enjoy!

Christmas, Dairy-Free, Fall, Gluten-Free, Healthy, Main Dishes, Mushrooms, Pumpkins (Winter Squash), Sides, Thanksgiving, Vegan, Vegetarian, Winter

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Lastly, if you make this Chestnut and Mushroom Casserole with Allspice Butternut Squash Puree, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!

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