Butternut Squash and Cheese Panade |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Found in the Thanksgiving 2008 edition of Relish Magazine. Can be made into a cassarole or into individual ramekins. Ingredients:
10 slices multi-grain bread, torn into pieces and toasted |
2 sweet onions, halved and thinly sliced |
1 lb butternut squash, peeled and cut into 1 inch cubes |
2 tablespoons olive oil |
1 tablespoon fresh sage, chopped (1 tsp dried) |
2 teaspoons fresh thyme, chopped (1/2 tsp dried) |
1 1/2 teaspoons salt |
1 dash black pepper |
4 cups vegetable broth |
1 1/2 cups gruyere or 1 1/2 cups swiss cheese, grated |
Directions:
1. Combine onion and squash in a lage bowl.
2. Add oil and spices, and toss well.
3. Arrange in a single layer on a baking sheet. Roast in 400 degree oven until onions begin to brown and squash is tender.
4. Grease 9 x 13 cassarole and layer bread, squash mixture and cheese.
5. Slowly pour 2 C broth over the top, allowing bread to soak up broth and pressing with back of spoon. Add remaining broth until it reaches 1 below pan's rim.
6. Reduce heat 375F and cover pan with foil. Place on baking sheet and bake 30 minutes. Remove foil and bake 35-45 minutes longer, until bubbling puffed and golden. Let stand 5 minutes before serving.
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