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Roasted Delicata Squash With Sage & Caramelized Onions

From Our Kitchen

Preheat oven to 325°F.


2 delicata squash, cut in half, seeds removed
1 large yellow onion, diced
1 cup panko bread crumbs
⅓ cup chestnuts, chopped
4 Tbsp. butter
1½ Tbsp. sage, chopped
salt and pepper


Cut squash in half and remove seeds, dice onion and chop chestnuts and sage.

Rub squash with 2 Tbsp. butter. Sprinkle with salt and pepper, place on sheet pan. Roast in oven until soft and golden brown – about 30-35 minutes.

Heat 1 Tbsp. butter in a large sauté pan over medium heat. Add onions and cook until golden brown – about 10-12 minutes. Remove from heat. Add ½ of the sage and sprinkle with salt and pepper.

In a bowl, combine breadcrumbs, chestnuts, sage, the remaining butter (cut into small pieces) and a pinch of salt & pepper. Put onions into squash, sprinkle with breadcrumb mixture, and bake until golden brown – about 12 minutes.

Serves 4