2 delicata squash, cut in half, seeds removed
1 large yellow onion, diced
1 cup panko bread crumbs
1/3 cup chestnuts, chopped
4 Tbs. butter
1 1/2 Tbs. sage, chopped
salt and pepper

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

Preheat oven to 325°F. Rub squash with 2 Tbs. butter. Sprinkle with salt and pepper, place on sheet pan. Roast in oven until soft and golden brown – about 30-35 minutes.
Heat 1 Tbs. butter in a large sauté pan over medium heat. Add onions and cook until golden brown – about 10-12 minutes. Remove from heat. Add 1/2 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.