Butternut Squash Gratin with Rosemary Breadcrumbs

By Bostoncook

Ingredients

• 1/4 cup unsalted butter
• 4 cups thinly sliced onion
• 2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch cubes
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup low-sodium chicken broth
• 2 cups fresh breadcrumbs, made from soft white bread
• 2 cups sharp cheddar cheese, white, grated
• 1 1/2 tablespoons chopped fresh rosemary
• 1/2 teaspoon dried thyme

Details

Servings 10

Preparation

Step 1

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish.

Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until onions are light golden, about 8 minutes.

Add squash; sauté 4 minutes. Sprinkle sugar, salt and pepper over vegetables; sauté until onions and squash begin to caramelize, about 5 minutes.

Spread vegetable mixture in prepared dish. Pour chicken broth over. Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350°F oven until heated through, about 10 minutes.)

Increase oven temperature to 400°F.

Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes

This was great!