Tis the season for local chestnuts! You’ll find them at farm stands, or if you are lucky like I am, from the trees of your friends from now through December. While they look beautiful in a bowl on your countertop, I simply cannot resist roasting them in the oven. You can do so on a campfire as well, and my friend Louisa likes to utilize the microwave. I have tried them all and am convinced that the oven provides the best results and it’s super easy. Enjoy and Happy Fall Ya’ll!
Preheat the oven to 350 degrees. With a very sharp paring knife, make an incision about 1/8-inch deep into each nut, cutting nearly all the way around. Place the nuts on a jellyroll pan and roast for 35 minutes. Remove and wearing plastic gloves, remove the shells from the hot chestnuts, as well as the papery skins. Add a bit of butter to the hot chestnuts, if desired and enjoy warm.