Pumpkin and Chestnut Purée with Sautéed Mushrooms

Method

1. 1Start with the pumpkin and chestnut purée.
2. 2Preheat the oven to 220°C, fan.
3. 3Cut the pumpkin into small pieces and put them in a large bowl.
4. 4Drizzle the pumpkin with a little olive oil, add a little salt and pepper and toss.
5. 5Spread the pumpkin on a baking tray and roast for about 20 minutes, or until soft and caramelized.
6. 6Let it cool for 5 minutes, so it’s warm but not hot, then put it in a blender with the chestnuts and cream.
7. 7Blend very well, until smooth and velvety.
8. 8Taste the purée and adjust with a little salt and pepper if needed.
9. 9Meanwhile, rinse the mushrooms and drain them well.
10. 10Heat a large frying pan over medium-high heat, add a little oil and sauté the mushrooms for 2 minutes.
11. 11Add the butter and keep sautéing for a few more minutes, until lightly browned.
12. 12Take the pan off the heat, add a little chopped parsley and stir.

13. To serve

14. 13Divide the pumpkin and chestnut purée among 4 large plates.
15. 14Place the sautéed mushrooms next to the purée and drizzle with a little truffle oil.
16. 15Finely chop 2–3 cooked chestnuts and scatter a few pieces over the purée on each plate.
17. TipFor a dairy-free version, use olive oil instead of butter and a plant-based cream.