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Chestnut season is finally upon us. The large baskets containing these gluten free nuts are low in fat, rich in vitamins and minerals, and a rich source of mono-unsaturated fatty acids. See more nutritional values and health benefits information here: https://www.nutrition-and-you.com/chestnuts.html.

Chestnuts are versatile and can be used in desserts like pies and other confections as well as savory soups, stuffing, pasta and even just as is, a delicious snack. They are quite easy to prepare. You just need a good, sturdy paring knife, a bowl of water, and a rimmed baking sheet.

Chestnuts

Prepare the bowl of water. Cut an X in each chestnut on the rounded side, just cutting through the outside shell. Or, just cut from top to bottom, as seen in the picture. Try not to cut too deep. You don’t want to cut through the meat of the nut.

Place all the chestnuts into the bowl of water, and let sit for about an hour. Preheat oven to 425°. Drain the chestnuts and place them the rimmed baking sheet. Roast for 20-25 minutes. The water will help steam the shell away from the nut meat, making them easier to peel.

Take the chestnuts out of the oven, and let sit for 10 minutes, or just cool enough to handle. Now, just peel the outer shell off. It’s best to peel them while they are still warm.

Now, just give them a taste. They can be stored in an airtight container in the refrigerator for a few days. That is, if they last that long.

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