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Venetian Pumpkin And Chestnut Purée

By Food52
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1 1/2 pound Green Winter Squash

1 pound pre-cooked peeled chestnuts cut in pieces

8 tablespoons Butter

1/2 cup milk

2 shallots, chopped finely

2 pinches all spice

1 dash ground nutmeg


1 sprig rosemary

1 tablespoon chopped parsley leaves for decoration

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