Serves 4 - 6
1 lb. Chestnuts
1 Large Potato
1 Zucchini Squash
1 Small Butternut Squash
1 Medium Carrot
3 Stalks Celery
1 Medium Onion
2 Cups Whole Wheat Bread Crumbs
Oil For Pan
Slit skins of chestnuts and bake at 350 degrees for
45 minutes. Let cool and peel.
Dice all of the vegetables and boil in water,
Just enough to cover them, for 30 minutes.
Finely chop the cooked nutmeats, or grate them
in a blender.
Drain. Mash them well.
Mix the vegetables and nuts. Add the bread crumbs.
Oil a loaf pan.
Pour mixture into pan.
Use a fork to make criss-cross pattern on top.
Bake for 20 minutes, until the top browns.
Garnish with sprig of parsley.
Serve with Brown Gravy.