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How to Roast Chestnuts

We have a large Chestnut tree above our home and every year we gather the chestnuts as they start to fall in late September. I am going to show you how to roast chestnuts for all your Fall dishes!

If you have never had Chestnuts, they have a sweet nutty flavor and pair perfectly with fall soups and roasted butternut squash.

Chestnuts have a prickly outer shell. My husband always wears leather gloves when gathering. The sting from a chestnut won’t soon be forgotten! He hulls them and puts the hulls in our compost pile.

We usually start gathering the chestnuts in September. In a usual year, we will end up with a few gallon bags of these guys!

One of my favorite things to do, is to peel the chestnuts. It is so rewarding pulling the little gem out of the shell. I usually sneak a few for a snack:)

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We gather so many, that we freeze most of them for preservation until we are ready to roast them.

If you have access to these gems, I highly recommend gathering a few and roasting them!

They have a flavor all their own and compliment almost any Fall meal we make.

Roasted chestnuts are particularly tasty as a topping for soup!

Simply preheat an oven to 425 degrees F.

Place the chestnuts, flat side down, on a baking sheet.

Using a small paring knife, score the nuts up and down as well as side to side. This pierces the skin allowing it to pull away from the nut during roasting.

Place in preheated oven. In my oven, it takes around 20-22 minutes. You will smell them when they are ready.

Allow them to cool a bit so you can handle them.

Peel the skins off (they come off super easy). Store in an airtight container in the fridge for up to a week.

Enjoy these lovely gifts the Fall season awards us!

See you soon.

Roasted Chestnuts

The Fall season brings with it many gifts in the way of food! These gems are among our favorites!
Prep Time 10 minutes
Course Side Dish


  • 1 Baking Sheet
  • 1 Paring Knife


  • 3-4 cups Fresh Chestnuts


  • Preheat oven to 425 degrees F. Place chestnuts, flat side down, on the baking sheet.
  • Score the chestnuts up and down, as well as, side to side. This pierces the skin to allow it to pull away from the nut inside.
  • Roast for 20-22 minutes.
  • Allow to cool until you can handle them.
  • Peel the skins off the nuts.
  • Store in airtight container in fridge for up to a week.

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