Grilled Winter Squash & Chestnut Mash (Italian Style) | Arteflame

Introduction

There is something undeniably magical about the scent of roasting chestnuts mingling with woodsmoke on a crisp evening. This Italian Winter Squash and Chestnut Mash captures that cozy essence perfectly. It is a velvety, savory-sweet hug in a bowl, featuring the caramelized edges of fire-kissed butternut squash folded into the earthy, nutty warmth of chestnuts. The texture is lush and hearty, offering a satisfying mouthfeel that feels like a warm blanket on a cold night.

Why This Mash is a Game-Changer

While mashed potatoes are a classic, this dish elevates your side dish rotation to gourmet status without extra fuss. By cooking the squash on the Arteflame grill rather than boiling it, we swap waterlogged flavor for concentrated sweetness and a subtle char. It is sophisticated enough for a holiday table yet rustic enough for a Sunday family dinner, bringing a Northern Italian flair to your backyard cooking.

Kitchen Wisdom

• Uniform Cuts: Ensure your squash cubes are roughly the same size so they caramelize and soften at the same rate on the flat top.
• Watch the Heat: Use the outer ring of the griddle if the squash browns too quickly; you want a slow roast to ensure a creamy interior without burning the exterior.
• Pre-Roasted Chestnuts: Save time by using high-quality vacuum-packed roasted chestnuts—they add instant texture without the labor of peeling raw ones.

Make It Your Own

If you are cooking for a dairy-free crowd, swap the butter for high-quality olive oil and use almond milk or vegetable stock for mashing. No chestnuts on hand? Toasted hazelnuts make a crunchy, delicious alternative that pairs beautifully with the rosemary.

Ingredients

• 1 large Winter Squash (Butternut or Kabocha work best), peeled, seeded, and cut into 1-inch cubes
• 1/2 lb Chestnuts, roasted and peeled (canned or vacuum-packed are fine)
• 1 cup Whole Milk (warmed)
• 2 tbsp Unsalted Butter
• 1 tbsp Fresh Rosemary, finely chopped
• Salt and Freshly Cracked Black Pepper to taste
• Olive Oil (for grilling)

Instructions

Step 1: Fire Up the Grill

1. Start by building a medium fire in the center of your Arteflame grill. You want to aim for a consistent heat across the flat carbon steel cooktop.
2. Allow the griddle to heat up for about 15 to 20 minutes. The center will be the hottest, perfect for searing, while the outer edges offer a gentler heat for slow roasting.
3. Lightly oil the cooktop surface to ensure a non-stick cooking experience.

Step 2: Grill the Squash and Chestnuts

1. Toss the cubed squash in a light coating of olive oil to help conduct the heat. Place the squash on the medium-heat zone of the cooktop.
2. Grill the squash for about 15–20 minutes, turning occasionally. You are looking for a beautiful golden-brown char on the outside and a fork-tender interior.
3. In the last 5 minutes of cooking, add the chestnuts to the grill surface near the squash. You just want to warm them through and toast the exterior slightly to awaken their nutty oils.

Step 3: Mash and Combine

1. Once the squash is completely tender and the chestnuts are toasted, remove them from the grill and transfer them immediately into a large heat-proof bowl. Alternatively, for a more rustic approach, you can mash them directly on a cooler section of the flat top if you have a heavy-duty metal masher.
2. Add the butter and fresh rosemary to the hot mixture, allowing the residual heat to melt the butter instantly.
3. Pour in the warm milk gradually while mashing the ingredients together.

Step 4: Season and Serve

1. Continue mashing until you reach your desired consistency. Some prefer a silky smooth puree, while others enjoy a chunkier, more rustic texture that highlights the chestnut pieces.
2. Season generously with salt and freshly cracked black pepper. Taste and adjust as necessary.
3. Serve immediately while piping hot, garnished with a sprig of rosemary or a final drizzle of high-quality olive oil.

Tips

To achieve the best texture, ensure your squash is cut into uniform pieces so they cook evenly on the grill. If you cut them too large, the outside may char before the inside is soft enough to mash. Using the zonal heat of the Arteflame is crucial here; if the squash is browning too fast but feels hard in the middle, simply slide the pieces toward the outer edge of the ring where the temperature is lower, allowing them to roast gently without burning.

Regarding the chestnuts, if you are using fresh raw chestnuts, you will need to roast and peel them beforehand. However, for a quick weeknight meal, high-quality vacuum-packed roasted chestnuts are an excellent time-saver and provide consistent texture. If you find the mash is too thick, do not be afraid to add a splash more milk or even a little heavy cream for added decadence. The goal is a luscious, spreadable consistency that holds its own on the fork.

Variations

This recipe is incredibly versatile and can be adapted to suit various dietary needs or flavor profiles. While the classic Italian version relies on the simplicity of rosemary and butter, you can easily shift the flavor profile to be sweeter or more savory depending on your main course.

• Sweet Autumn Mash: Add a tablespoon of maple syrup or honey and a pinch of cinnamon during the mashing step for a sweeter side that pairs well with pork.
• Savory Garlic Herb: Roast a few cloves of garlic on the grill alongside the squash and mash them into the mix for a pungent, savory kick.
• Dairy-Free / Vegan: Substitute the butter with high-quality olive oil and use almond milk or vegetable broth instead of dairy milk.
• Cheesy Delight: Fold in 1/2 cup of grated Parmesan or Pecorino Romano cheese right at the end for a rich, umami-packed version.
• Nutty Crunch: Garnish with toasted pine nuts or chopped hazelnuts for added texture.

Best pairings

The earthy sweetness of this Winter Squash and Chestnut Mash makes it a powerhouse side dish that stands up well to robust proteins. It is the ideal accompaniment to game meats, which are lean and flavorful, or rich cuts of beef that benefit from a slightly sweet counterpoint. The creamy texture acts as a perfect bed for juices and sauces, ensuring every bite is flavorful.

• Grilled Game Meats: Pairs exceptionally well with venison loin, duck breast, or wild boar sausages grilled on the Arteflame.
• Ribeye Steak: The richness of the mash complements the marbling of a thick-cut ribeye steak.
• Roast Pork: Serve alongside a grilled pork tenderloin or chops; the chestnut flavors harmonize beautifully with pork.
• Full-Bodied Red Wines: Enjoy with a glass of Italian Barolo, Chianti, or a bold Cabernet Sauvignon to cut through the richness.

Conclusion

Mastering this Italian Winter Squash and Chestnut Mash on your Arteflame grill adds a new dimension to your outdoor cooking repertoire. It moves beyond the standard barbecue fare, offering a dish that is culturally rich, texturally complex, and deeply satisfying. The process of grilling the squash instead of boiling or baking it locks in flavor and adds that signature char that only fire can provide.

As you gather around the fire with friends and family, serving a dish that combines the humble ingredients of the harvest with the elegance of Italian cooking creates a memorable dining experience. It is a reminder that grilling is a year-round activity and that the most comforting meals are often the ones prepared with fire, patience, and quality ingredients.