BUTTERNUT SQUASH CHEDDAR GRATIN W/ ROSEMARY BREADCRUMBS

By ForkAndTheCork

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

Ingredients

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

Preparation

Step 1

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.