These are the recipes you should be making with chestnuts this December

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Prep and cook 45 mins Serves 2 1 butternut squash, halved lengthways & seeds scooped out oil for roasting and frying eg sunflower 10g dried mushrooms 1 onion, peeled and finely diced 25g ginger, peeled and finely grated 150g curly kale, leaves stripped off stalks and shredded 100g chestnuts ½ tin dark green lentils 1 tablespoon brown rice miso​ 1 tablespoon tahini 1 tablespoon tamari​ 1 teaspoon five spice 2 garlic cloves, peeled & finely sliced Preheat your oven to 200˚C/Gas 6. sunflower or light olive 400g mushrooms 6 cooked chestnuts 1 tsp wholewheat plain flour 1 tbsp tomato purée 75ml red wine 1 tbsp vegetarian Worcester sauce 1 low salt vegetable stock cube 600g potatoes 25g butter Splash of milk Handful parsley Salt and pepper Peel, halve and finely slice the onion. Zest and juice of 1 orange 1 tbsp red wine vinegar 1 tsp Dijon mustard 1 tsp allspice 1 tsp caraway seeds Olive or hazelnut oil 1 beetroot, peeled and cut into matchsticks ½ red cabbage, core removed, shredded 40g cranberries 25g butter 1 pack pre-cooked chestnuts, roughly chopped 1 apple, core removed, halved and thinly sliced 75g blue cheese Salt and pepper In a large bowl, mix the orange zest, vinegar, mustard, allspice, caraway seeds, 2 tablespoons of orange juice and 2 tablespoons of oil. 1 butternut squash Olive oil 1 whole garlic bulb 15g sage 6 cooked chestnuts 200g orecchiette 25g butter 25g Parmesan cheese 1 lemon 1 nutmeg Salt and pepper Put a large pan of well salted water on to boil.