How to Roast and Peel Chestnuts

Chestnut season runs from early October through late December. Look for healthy, unwrinkled shells and a glossy brown surface. Dingy or mottled shells may indicate mold, and small pinholes likely indicate that worms have been drilling; avoid such nuts. Fresh chestnuts are firm to the touch and heavy in the hand, with no space between the shell and the meat of the nut inside.

First, using a sharp knife, make an incision about 1/8-inch deep through each chestnut shell, just into the flesh of the nut, and work your way almost around its circumference.

After slitting the shells, transfer the chestnuts to a chestnut roasting pan or a rimmed baking pan, and roast them in a 350-degree oven for about 35 minutes.

While the chestnuts are hot, remove and discard each shell and the papery skin.

Warm chestnuts are delicious by themselves, but you can also use them in these decadent holiday desserts and hearty soups:

Chocolate-Chestnut Mousse Cake

Chestnut Cake with Chocolate-Armagnac Glaze

Pumpkin Soup with Cranberry Compote and Roasted Chestnuts

Chestnut-Mushroom Soup

Chestnuts are also delicious used raw or in chestnut cream for desserts. This is one of our favorite chestnut dessert recipes, a rich, sweet chestnut pie from pastry chef Sandro Micheli.