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1
Preheat oven to 425u00b0F. With a sharp knife, score an x on the flat side of each chestnut. Place scored chestnuts on a baking sheet and roast in oven for 15 minutes. While the chestnuts still are hot, peel the shell and remove the papery skin. (The shells are difficult to remove once the nuts are cool, so keep the batch warm while you work.)
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2
Turn down oven to 400u00b0F. In a large, non-stick saute pan, cook sausage and onion together, until sausage is cooked through and onions are browned. (You shouldn't need any oil; the fat in the sausage will be sufficient for sauteing.) Cut sausages into bite-sized pieces and set aside with the onions.
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3
Line an 8x8x2 inch baking dish with the potato slices. Spread the onions over the potatoes. Then make a layer with the slices of butternut squash. Sprinkle with the savory. Next, spread the sausage on top of the squash and savory.
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4
Without washing the saute pan, place sliced chanterelles in the pan with 1 1/2 TBSP of Marsala. Season with salt. Saute until all the juice has evaporated. Layer the mushrooms over the sausage and sprinkle with chopped green beans (or spinach). Grind fresh black pepper over the whole dish.
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5
Again, without washing the saute pan, pour the chicken stock into the pan, turn on heat, and cook for about 3 minutes to absorb the flavors into the stock. Pour stock over the vegetables in the baking dish. Cover dish with foil and cook in 400u00b0F oven for 25 minutes. Take off foil and bake for another 10 minutes.
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6
While the dish is cooking, place bread and chestnuts in a food processor and process until their consistency is like coarse crumbs. When the dish is done cooking, remove from oven and sprinkle the bread and chestnut mixture on top of the dish. Layer the shredded cheese on top of the crumb mixture. Return dish to oven for another 30 minutes. The dish will be done when the bread mixture is nice and crisp and the cheese is bubbling.
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7
Let crisp sit for five minutes before serving.
