Instructions: 1. Soak the dried chestnuts overnight in 1 cup water, or speed soak the chestnuts as follows: Set the chestnuts and just enough water to cover in the pressure cooker. Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 2 minutes. Allow the pressure to come down naturally for 10 minutes.

Remove the lid, tilting it away from you to allow any excess steam to escape. Strain the chestnuts, reserving the soaking water in a liquid measuring cup. Discard any bits of brown skin sticking to the chestnuts and chop them fine.

2. Place the chestnuts and squash in the pressure cooker. Add enough water to the soaking liquid to make a total of 1 cup, and pour over the chestnuts and squash. Add the sage and salt.

3. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 5 minutes.

Allow the pressure to come down naturally, or use a quick-release method.

Remove the lid, tilting it away from you to allow any excess steam to escape.

4. With a slotted spoon, transfer the squash and chestnuts to a food processor, and pulse to create a coarse puree, adding a bit of the cooking liquid if needed to achieve the right texture. Reheat before serving.

Makes 4 servings.

The leftover cooking liquid can be used for cooking grains.

Serving Ideas : Serve as a vegetable side dish.

NOTES : from glossary of ingredients, p. 16: "Dried chestnuts are available year-round and make a superb smoky-sweet addition to soups, grains, and stews. They are sold already peeled and last for a year or two under refrigeration. Dried chestnuts are available in health food stores and in some gourmet shops.

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