- 1/2 cup coarse dry bread crumbs
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon butter, melted
- 1 tablespoon olive oil
- 1 small onion, sliced
- Coarse salt and freshly ground black pepper to taste
- 2 teaspoons dried thyme, divided
- 1 clove garlic minced
- 3 cups butternut squash, peeled, seeded and cut into 1/4-inch cubes
- 2 tablespoons all-purpose flour
- 1/4 cup grated parmesan cheese
- 1/4 cup chicken broth or white wine (your choice)
- Black pepper, optional
Preheat oven to 350°. Lightly butter 1 quart baking dish. For topping, in small bowl, combine bread crumbs, cheddar cheese, and melted butter; set aside. In medium-size frying pan over medium-low heat, add olive oil and sauté sliced onions, salt, pepper, and 1 tsp. thyme until onions are lightly browned, approximately 15 minutes. Stir in garlic and cook another minute or so. Remove from heat. Spread onion mixture evenly over bottom of prepared baking dish. Set aside frying pan for later use. In large bowl, toss butternut squash cubes with flour, parmesan cheese, and remaining 1 teaspoon thyme (or to taste) to evenly coat squash cubes. Add black pepper, if desired. Spread squash mixture evenly over top of onions; set aside. Place frying pan (that you cooked the onions in) over low heat. Add chicken broth or white wine to deglaze, scraping down brown bits from bottom and sides of pan, and let simmer approximately 2 to 3 minutes. Remove from head and pour over top of squash mixture. Spread prepared cheese topping over top of gratin. Bake for approximately 50 to 60 minutes until squash is soft and topping is lightly brown. NOTE: If topping browns too fast, cover dish with aluminum foil. Remove from oven and let rest for 10 minutes before serving. Makes 2 to 4 servings.
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