BUTTERNUT SQUASH CHEDDAR GRATIN W/ ROSEMARY BREADCRUMBS

¼ cup (½ stick) unsalted butter 4 cups thinly sliced onions (about 2 medium)p 2½ lbs butternut squash, peeled, seeded, cut into ½-inch cubes 1 tsp granulated sugar ½ tsp salt ½ tsp ground black pepper ½ cup canned low-salt chicken broth 2 cups panko breadcrumbs 2 cups (packed) grated sharp white cheddar cheese 1 Tbs chopped fresh rosemary ½ tsp dried thyme

BUTTERNUT SQUASH CHEDDAR GRATIN W/ ROSEMARY BREADCRUMBS

Photo by Laurie S.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup (½ stick) unsalted butter

  • 4

    cups thinly sliced onions (about 2 medium)p

  • lbs butternut squash, peeled, seeded, cut into ½-inch cubes

  • 1

    tsp granulated sugar

  • ½

    tsp salt

  • ½

    tsp ground black pepper

  • ½

    cup canned low-salt chicken broth

  • 2

    cups panko breadcrumbs

  • 2

    cups (packed) grated sharp white cheddar cheese

  • 1

    Tbs chopped fresh rosemary

  • ½

    tsp dried thyme

Directions

1. Preheat oven to 350°F. Butter 13x9x2- inch glass baking dish. 2. Melt butter in large skillet over medium- high heat. Add onions; sauté until onions are lightly browned, about 8 minutes (be sure to tend to them and stir every couple of minutes to prevent burning). Add squash; sauté 4 minutes. Sprinkle sugar, salt and pepper over vegetables; sauté until onions and squash begin to caramelize, about 5 minutes. 3. 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). 4. Increase oven temp. to 400°F. Mix panko, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.


Nutrition

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