Butternut Squash Casserole

By lbgtdep

Ingredients

• 2 1/2 pounds butternut squash, peeled, seeded, cubed
• 4 cups thinly sliced sweet onions
• 4 tbsp butter
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 3/4 cup vegetable stock
• 2 cups bread crumbs
• 2 cups sharp white cheddar cheese, grated
• 1 1/2 tbsp. fresh rosemary, chopped
• 1/2 tsp. thyme, dried

Preparation

Step 1

Heat the butter in a large skillet and brown the onions, stirring constantly. Add the butternut squash; season with salt, pepper, and sugar. Stir everything for 4 to 5 minutes until tender. Add the vegetable stock (or chicken stock if you prefer), and cook it down for 2 minutes. Place the mixture in a 9x13-inch casserole dish, cover with aluminum foil and place in a 350° F oven for 30 to 40 minutes.

To make the topping, combine the bread crumbs, white cheddar cheese, rosemary, and thyme in a large bowl.

Increase the oven temperature to 400° F, sprinkle the topping over the squash, and bake an additional 15 minutes.