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.
