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Butternut Squash Gratin
Makes 10 servings
*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
1Preheat oven to 350 degrees. Butter a 9" x 13" glass baking dish.
2Melt 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.
3Increase 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.