Because being healthy pays off when you're old while eating delicious food pays off RIGHT NOW!

  • Heirloom winter squash are also known as: Cheese Pumpkin, Marina di Chioggia, Banana, Blue Hubbard, Sweet Meat, Red Kuri, Turban and many many more; new hybrids include Carnival, Stripetti, and Eat It All
  • Origin and cultivation: originally from the New World, taken to Europe by Christopher Columbus
  • Availability: fall, especially at farmers markets
  • Appearance: varies from orange to white to blue, striped to solid, big to small, round to oval, smooth flesh to stringy
  • Flavor: varies from pumpkin to sweet potatoes
  • Trivia: name isn't scientific, rather a definition of a squash having a hard outer rind that can be stored through the winter

1 heirloom winter squash (about 4 pounds)
10 fresh chestnuts
1 teaspoon of fresh ginger, minced
1/2 tablespoon of butter
1 cup of calvados
4 cups of chicken stock
1 small onion, minced
Salt and pepper


Carefully cut an X in each chestnut with a knife. Microwave them for about 35 seconds. Let cool for at least 5 minutes and peel off the shells.

Cut the squash in half and remove the seeds. Cut off the peel and chop into 1/2 inch cubes.

In a medium pot, sauté the onion and ginger in butter for 5 minutes on low heat to soften. Add the calvados and reduce by half to remove the alcohol. Add the squash cubes, chestnuts, stock, salt and pepper. Bring to a boil and simmer for 20 minutes until the squash is tender.

Remove from heat and purée using a hand blender.

Serves 4.

leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.