Butternut Squash & Cheese Panade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
10 slices artisan-style multigrain or whole-wheat bread (about 12 ounces |
2 sweet onions, halved and thinly sliced |
1 pound(s) butternut squash, peeled and cut into |
2 tablespoon(s) extra-virgin olive oil |
1 tablespoon(s) chopped fresh sage 1 teaspoon dried |
2 teaspoon(s) chopped fresh thyme 1/2 teaspoon dried |
1 1/4 teaspoon(s) salt |
coarsely ground black pepper |
4 cup(s) chicken stock |
1 1/2 cup(s) grated gruyere or swiss cheese |
Directions:
1. Instructions
2. Preheat oven to 350F.
3. Tear bread into 1-inch pieces and bake until crisp, stirring once, 10 to 12 minutes.
4. Increase oven temperature to 400F.
5. Combine onion and squash in a large bowl. Add oil, sage, thyme, salt and pepper. Toss well. Arrange in a single layer on a baking sheet. Roast until onions begin to brown and squash is fork tender, 22 to 25 minutes.
6. Coat a 13 x 9-inch baking dish or 12 (1-cup) or 6 (2-cup) ovenproof bowls or ramekins with cooking spray. Place bread in a single layer in the bottom of pan. Distribute half the squash mixture over bread. Sprinkle on half the cheese. Repeat layers.
7. Slowly pour in 2 cups broth over top, allowing bread to soak up broth and pressing with the back of a spoon. Add remaining broth until it reaches 1 inch below the pan's rim.
8. Reduce oven heat to 375F.
9. Cover pan with aluminum foil and place it on a baking sheet to catch drips. Bake, covered, 30 minutes. Remove foil and bake 35 to 45 minutes, until bubbling, puffed and golden brown. Let stand 5 minutes before serving
10. Instructions
11. Preheat oven to 350F.
12. Tear bread into 1-inch pieces and bake until crisp, stirring once, 10 to 12 minutes.
13. Increase oven temperature to 400F.
14. Combine onion and squash in a large bowl. Add oil, sage, thyme, salt and pepper. Toss well. Arrange in a single layer on a baking sheet. Roast until onions begin to brown and squash is fork tender, 22 to 25 minutes.
15. Coat a 13 x 9-inch baking dish or 12 (1-cup) or 6 (2-cup) ovenproof bowls or ramekins with cooking spray. Place bread in a single layer in the bottom of pan. Distribute half the squash mixture over bread. Sprinkle on half the cheese. Repeat layers.
16. Slowly pour in 2 cups broth over top, allowing bread to soak up broth and pressing with the back of a spoon. Add remaining broth until it reaches 1 inch below the pan's rim.
17. Reduce oven heat to 375F.
18. Cover pan with aluminum foil and place it on a baking sheet to catch drips. Bake, covered, 30 minutes. Remove foil and bake 35 to 45 minutes, until bubbling, puffed and golden brown. Let stand 5 minutes before serving
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