Making a butternut squash & chestnut purée. I need an element of crunch. What should I use?
Lindsay-Jean is a Contributing Writer & Editor at Food52.
How about chopped toasted walnuts? Or one of AntoniaJames' nut recipes on the site? Like this one: http://food52.com/recipes...
QueenSashy is a trusted home cook.
How about some shaved parmesan, crisped in the oven. Wait, even better, aged gauda...
hazelnuts might work nicely too.
Margie is a trusted home cook immersed in German foodways.
Chestnuts are such a delicate flavor, so perhaps almonds? Or chopped roasted chestnuts?
amysarah is a trusted home cook.
Crispy shallots also complement those types of purees well - just slice a bunch of shallots thin and saute them in oil/butter until very brown and crispy, and drain on paper towel. They keep well in the fridge, so you can do them ahead too.
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