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
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
Details
Servings 10
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.
You'll also love
- Scalloped Potatoes 0/5 (0 Votes)
- Sinful Potatoes 0/5 (0 Votes)
- Autumn Turkey and Pumpkin Lasagna 0/5 (0 Votes)
Review this recipe