Preparation and cooking time: ~25 minutes
Calories: ~175 per serving
Greetings folks! My little two year anniversary post will be coming up on the 2nd of November, a day late alas, but you get to see then whose list of ingredients was picked. I can’t wait for that post. I think it’s a lot of fun, getting a list of random ingredients from people and figuring something out myself with it. I think it can also make for a very frugal style of home cooking – grabbing random things from the cupboards and each time trying to come up with something exciting and different, instead of buying specific ingredients for every meal.
We’ve recently had my wife’s parents visiting which was lovely. It’s always wonderful to spend time with family – this time they had the added bonus of being able to say hello to our new little family member, and my wife and I got a chance to go out for dinner (oh my God, a whole dinner of hot food without any interruption? Any parents can no doubt relate to just how special that was!) while the grandparents babysat at home. We had a wonderful, quiet meal; we sat by the lake and drank a cup of coffee; we talked, and then we came back home to little William sleeping soundly in his grandmother’s arms.
I had hoped to make this dish when my parents-in-law were here but sadly didn’t get a chance. Well, at least it means there’s all the more for me! It’s the perfect autumnal dish. The chestnuts were given to me by my neighbour who went out gathering them in a nearby forest which brings down the cost a lot. If you don’t have chestnut trees nearby then you can of course buy them. I’m normally not a huge fan of them myself but in this dish they really work well. The recipe was originally from an old vegetarian cookbook of my mother’s which is no longer in print. I’ve personally never seen a dish like it before and wasn’t really quite sure about the meaning of the word “Ury”, but apparently it’s a town in France so I can only assume it’s named after that.
Originally it was served with spaghetti, but for the first time ever I actually found a spaghetti squash in the store here (yay!) so I’m using that today. I hope you like it – let me know if you give it a try! Have a good week and see you back in a few days .
- ~150g Chestnuts (including shell) or ~100g prepared, shelled chestnuts
- ~400g Tinned tomatoes
- 1 large Onion
- 2 large cloves of Garlic
- 1tbsp Olive Oil
- 1tsp dried Thyme
- 1tsp dried Oregano
- Spaghetti (or spaghetti squash) for serving
- If you’re going to use pasta and ready-prepared chestnuts then skip to step three. If you’re using spaghetti squash, start off by preheating your oven to 190 degrees Celsius. Fork the squash all over to prevent bursting during cooking and then place the squash into the oven, in a shallow roasting tray, for one hour.
- Meanwhile, make an “X” in the tops of the chestnuts and bring to the boil in a large pan of water. Allow to boil for 10 minutes before setting aside and allowing to cool before carefully pulling away the shell and any remaining outer husk.
- Chop the onion and garlic roughly and fry lightly in the olive oil for a few minutes before adding in the tomatoes, thyme and oregano and prepared chestnuts. Stir well to mix until the chestnuts have heated through.
- If using spaghetti squash then cut the cooked squash in half and scoop out the seeds from the centre. Scrape the insides of the squash with a fork to create spaghetti-like strands. Serve the chestnut sauce on top of prepared spaghetti or the squash and enjoy!