Roasted Chestnuts

• Select your chestnuts carefully - no blemishes or mold or worms
• Soak your chestnuts in water for at least 4 hours, or overnight. This makes the chestnuts easier to peal 
• Preheat the oven to 400 degrees 
• Cut an "X" on the flat side of each chestnut to allow steam to escape (and make pealing easier)
• Place 15-20 chestnuts on a cookie sheet and bake for about 20 minutes. You want to work in small batches since they are easier to peel when hot
• Remove from oven, wrap in a towel, and allow to cool for about 5 minutes. Start peeling. work fast (but don't take any fingers off) so the chestnuts don't cool off before you peel them 
• And enjoy! You can eat them plain, add to soups or veggie dishes whole, or puree for ravioli filling or a smooth soup. And much much more.