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Baked Butternut Squash with Breadcrumbs & Chestnuts

From Our Kitchen

Preheat oven to 325ºF


2 lbs. butternut squash, peeled
1 large yellow onion, sliced
1½ cups plain breadcrumbs
½ cup chestnuts, chopped
1 Tbsp. sage, chopped
1½ sticks butter (½ stick melted)
2 Tbsp. brown sugar
1 tsp. cinnamon
salt & pepper


Steam, boil or roast squash until tender. Mash with sugar, cinnamon, ½ stick butter and salt & pepper to taste. Preheat oven to 325ºF.

Melt ½ stick of butter at medium high heat in a large sauté pan. Add onions and cook until golden brown, about 15-18 minutes. Season with salt & pepper. Mix onions with squash .

In another bowl, mix breadcrumbs, chestnuts, sage, melted butter, and a pinch of salt and pepper. Put squash mixture in baking dish. Sprinkle breadcrumb mixture on top. Bake until hot and golden brown, about 15-20 minutes.

Serves 4-6