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From BBSWiki

• 2 large onions
• 5 pounds of whole squash (this is about 3 delicata squash)
• 2 cups milk
• 2 cups chopped walnuts
• 4 Tbsp butter
• a Tbsp of fresh sage, or 2 Tbsp dry sage
• pinch of salt

Cut squash in half, scoop out seeds, bake face down in 350 degree oven for half-one hour, depending on size of squash.

Chop onions, cook gently in butter until soft but not caramelized. Add sage and salt, then milk. Set heat to simmer. Scrape squash out of skin and add slowly so mixture continues to cook; stir until sauce is smooth. Add walnuts now or reserve for garnish.

Serve over cheese or mushroom-filled ravioli (about 4 pounds). Serves 8.