1 lb. onions, peeled and sliced thinly
1/2 cup olive oil
1 lb. chestnuts, fresh in the shell or frozen/jarred and prepeeled
2 lbs. butternut squash, peeled and cut into 1/2 inch cubes
1 15oz. can white beans (cannellini or navy) drained and rinsed
2 tsp. dried thyme
1-1/2 tsp ground coriander
1/2 tsp. freshly grated nutmeg
1-1/2 tsp. salt
freshly cracked pepper
1/2 cup vegetable broth
Topping
1/2 cup dry white bread crumbs
2 tbs. olive oil
1/2 tsp. dried rubbed sage
pinch of cayenne
1/2 tsp. salt
freshly cracked pepper
Place the onions and olive oil in a 9x13 inch baking dish, tossing to coat the onions with oil. Bake for about 30 minutes, stirring 3 or 4 times with a wooden spatula, until the onions are browned and sizzling. Remove from the oven and set aside.
While the onions are roasting ,prepare the whole, unpeeled chestnuts (use already peeled!). Coarsely chop the peeled chestnuts and add to the pan with roasted onions.
Add the diced butternut squash, white beans, thyme, coriander, nutmeg, salt, pepper, and broth to the baking pan, stirring so that the chestnuts, squash and beans are well coated. Tightly cover the baking pan with aluminum foil and bake for 35 to 45 minutes, until the squash and chestnuts are tender.
Toss together the bread crumbs, oil and sage in a bowl. Season to taste with salt, pepper, and cayenne. Remove the foil from the baking pan, top with the crumb mixture, and bake for another 15 minutes, until the top is lightly browned.