Staff Recipes: Baked Butternut Squash with Breadcrumbs and Chestnuts

Yep, another butternut squash recipe (and actually, we've got another one coming up too). It's hard to resist the charms of butternut squash this time of year: they're very affordable, flexible in different dishes, and (most importantly) delicious! Below is a recipe adapted from Wilson Farm, a 125 year old, family-run farm and farmstand in Massachusetts. This recipe would also work well with other types of squash.

Baked Butternut Squash with Breadcrumbs and Chestnuts

2 pounds Butternut squash, peeled
1 large Yellow onion, sliced
1 ½ cups Plain breadcrumbs
½ cup Chestnuts, chopped
1 tablespoon Sage, chopped
1 ½ sticks Butter (½ stick melted)
2 tablespoons Brown sugar
1 teaspoon Ground cinnamon
Salt & pepper

Steam, boil or roast squash until tender.

Preheat oven to 325 degrees.

Mash with sugar, cinnamon, ½ stick butter and salt & pepper to taste.

Melt ½ stick of butter at medium high heat in a large sauté pan. Add onions and cook until golden brown, about 12-15 minutes. Season with salt & pepper.

Mix the onions in with the squash.

In another bowl, mix the breadcrumbs, chestnuts, sage, melted butter, and a pinch of salt and pepper.

Put the squash/onion mixture in a baking dish. Sprinkle the breadcrumb mixture on top.

Bake until hot and golden brown, about 15-20 minutes.