Here’s a recipe you can make from A to Z: from fresh chestnuts, with a chunk of parmesan, with a homemade pizza dough. You can also cut steps short: by buying ready-to-use chestnuts, or even the pizza dough…
So your prep time will vary a lot depending on the options chosen. For my part, I went for the grand slam.
Cut the squash with a big knife, even two if it’s large (push one knife in and finish cutting the piece with the second)… and wear thick gloves in case it slips.
Anyway, I don’t want to alarm you — I’ve no doubt the cutting is well within your reach, but I’m sharing my tips because squash tends to harden over time ^^
Wash the red kuri squash, cut it without removing the skin if it’s organic and steam it for 15 minutes. Mash the flesh with a potato masher or a fork.
Cook the chestnuts for 30 minutes if they’re fresh (after removing the first skin) or according to the instructions on the bag if frozen, or on the jar. Crumble them.
Grate 100 g of parmesan and cut up the ham.
Preheat your oven to 200 °C.
Roll out a pizza dough into a circle on a floured surface.
On one half of the dough, place the squash flesh, the chestnuts, the ham and the parmesan.
Close it up, pressing firmly on the edges so it doesn’t open during baking.
Bake for 15 to 20 minutes depending on your taste and your oven.
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