Water chestnuts give the dish a slight crunch. Topping with cheese and fried onions add even more flavor to this already wonderful casserole recipe. In the summer, when squash is plentiful and fresh, ...

Add the leek and sauté until softened, about 10 minutes. Add the squash, chestnuts, sage, cheesecloth pouch, and water. The water should cover the squash by about 2 inches. Bring to a boil ...

Chop the chestnuts roughly and add them to the pan ... Add the garlic and fry for a further minute. Next add the squash and mushrooms and fry for 10 minutes until soft. Stir in the kale and.

Gently fry the onion and squash for 5 minutes ... Remove from the heat and add the chestnuts, walnuts and reserved mushrooms, stirring well. Add the chilli flakes, if using.

Gently fry the onion and squash for 5 minutes ... Remove from the heat and add the chestnuts, walnuts and reserved mushrooms, stirring well. Add the chilli flakes, if using.