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Butternut Squash Gratin
Ingredients
| * | 4 tbls. (1/2 stick) unsalted butter, plus butter for baking dish |
| * | 2 onions, thinly sliced |
| * | 3 lbs. butternut squash, peeled and seeded, cut into 1/2 inch cubes. |
| * | 1 tsp. brown sugar |
| * | Salt and freshly ground black pepper |
| * | 3/4 cup low-salt chicken broth |
| * | 2 cups fresh breadcrumbs |
| * | 2 cups sharp white cheddar cheese, grated |
| * | 1 1/2 tbls. fresh rosemary, chopped |
| * | 1/2 tsp. dried thyme |
Instructions
| 1 | Preheat oven to 350 degrees. Butter a 9" x 13" glass baking dish. |
| 2 | Melt butter in a large skillet over medium-high heat. Saute onions about 6-8 minutes, until light golden color. Add squash and saute 5 minutes. Sprinkle brown sugar and season with salt and pepper over vegetables and saute 5 minutes until onions and squash begin to caramelize. Transfer to prepared baking dish. Pour chicken broth over. Cover tightly with aluminum foil and bake 45 minutes. |
| 3 | Increase temperature to 400 degrees. Separately, mix together breadcrumbs, cheese, rosemary and thyme. Sprinkle mixture over squash. Bake, uncovered, until top is brown and crisp, about 30 minutes. |