HANDS-ON TIME 15MIN, PLUS COOLING AND OVERNIGHT CHILLING. COOKING TIME ABOUT 50MIN. SERVES 8
✶✶ 1 tbsp olive oil
✶✶ 15g (½oz) butter, plus extra to grease
✶✶ 1 onion, finely chopped
✶✶ 1 small butternut squash, finely chopped
✶✶2 rosemary sprigs, leaves picked and finely chopped
✶✶2 celery sticks, finely chopped
✶✶ 1 firm pear, finely chopped
✶✶200g (7oz) peeled and cooked (or vacuumpacked) chestnuts, roughly chopped
✶✶2 slices, about 100g (3½oz), walnut bread, cut into small pieces
1 Heat the oil and butter in a large pan and gently fry the onion for 10min. Add the squash and rosemary and continue to cook for another 5min or until everything is tender and golden. Add the celery and pear and cook for 1–2min.
2 Add the chestnuts, bread and some seasoning and mix everything together. Leave to cool, then cover…
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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016