Baked Butternut Squash
with Breadcrumbs and Chestnuts

Serves 4-6


  • 2 lbs. Butternut Squash, peeled
  • 1 large yellow onion, sliced
  • 1-1/2 cups plain breadcrumbs
  • 1/2 cup chestnuts, chopped
  • 1 Tbsp. sage, chopped
  • 1-1/2 sticks butter (1/2 stick melted)
  • 2 Tbsp. brown sugar
  • 1 tsp. cinnamon
  • salt & pepper

Steam, boil or roast squash until tender. Mash with sugar, cinnamon, 1/2 stick butter and salt & pepper to taste. Preheat oven to 325 degrees. Melt 1/2 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.