Caramelized onion butternut squash roast with chestnuts

Ingredients

1) Roast:

• 1 pound onions
• 1/3 cup olive oil
• 1 pound fresh chestnuts
• 2 pounds butternut squash, peeled and cut into 1/2 inch cubes
• 1 15oz can white beans, drained and rinsed
• 2 tea spoons dried thyme
• 1 1/2 tea spoons ground coriander
• 1/2 tea spoon freshly grated nutmeg
• 1 1/2 tea spoons salt
• Pepper
• 1/2 cup vegetable broth

2) Crumb topping:

• 1/2 cup bread crumbs
• 2 table spoons olive oil
• 1/2 tea spoon dried rubbed sage
• Pinch of ground cayenne
• 1/2 tea spoon salt
• Pepper

You may like

Butternut squash velvet soup

Preparation

• 1) Roast:
  Place the onions in a 9x13 inch baking dish and toss to coat with the olive oil. Bake for about 30 minutes, stirring occasionally. Remove from oven and set aside.Add the rest of the ingredients for the roast and stir so that everything is well coated. Cover tightly with foil and bake for 35-45 minutes until the squash and nuts are tender.
• 2) topping:
  Toss all of the ingredients together. Remove the foil from the pan and spread the crumbs evenly on top. Bake for an additional 15 minutes, until the topping is lightly browned. Dig in!
• Preheat the oven to 425. Slit each chestnut a bit so they don't explode while roasting, and lay them on a pan. Roast for 25 minutes. Remove from oven and let cool a bit, then peel. The easiest way to do this is to crush them together a bit to loosen the shells from the nut by laying them in a paper towel, bunching it up, and rubbing them together. Chop the nuts coarsely.