Butternut Squash Gratin with Rosemary Breadcrumbs
Verified by SunnyJF
|1/4 cupunsalted butter; 1/2 stick|
|4 cupsonions; thinly sliced about 1 lb|
|2 1/2 lbsbutternut squash; cut into 1/2 inch cubes|
|1/2 tspground black pepper|
|3/4 cupchicken or vegetable broth|
|2 cupsfresh breadcrumbs|
|2 cupsgrated sharp white cheddar|
|1 1/2 tbspfresh rosemary; chopped|
|1/2 tspdried thyme|
Butternut Squash Gratin with Rosemary Breadcrumbs Preparation
Preheat oven to 350* F. Butter a 13x9x2 inch glass baking dish. Melt butter in heavy large skillet over medium high heat. Add onions; saute until onions are light golden, about 8 minutes. Add squash; saute 4 minutes. Sprinkle sugar, salt and pepper over vegetables; saute until onions and squash begin to carmelize, about 5 minutes.
Spread vegetable mixture in prepared dish. Pour chicken/vegetable broth over all. 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.
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