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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ingredients:
1/4 cup(s) dry bread crumbs |
1 cup(s) cheddar cheese, sharp shredded |
1 tablespoon(s) butter melted |
1 tablespoon(s) olive oil |
1 small onion sliced |
ciarse salt & freshly ground pepper, to taste |
1 clove(s) garlic minced |
2 teaspoon(s) dried thyme divided |
3 cup(s) butternut squash peeled, seeded, and diced into 1/4 inch cubes |
2 tablespoon(s) flour |
1/4 cup(s) parmesan cheese grated |
1/4 cup(s) chicken broth or wine |
Directions:
1. Preheat oven to 350 degrees F.
2. Lightly butter a 1 qt. casserole.
3. Combine crumbs, cheddar and melted butter in a bowl. Set aside for topping.
4. In a medium frypan, over medium heat: Saute sliced onions with salt and pepper in olive oil. Add 1 tsp. thyme. Saute until slightly brown (approx. 15 min). Stir in Garlic and cook 1 min. Remove from heat.
5. Spread onion mixture over bottom of buttered baking dish. Set aside frypan without washing. (for later use)
6. Toss squash cubes with flour, parmesan and 1 tsp Thyme to evenly coat. Add more pepper, if desired. Spread over onion mixture.
7. Return frypan to low heat. Add broth or wine and deglaze pan. Simmer 203 min., then pour liquid over squash in baking dish.
8. Spread topping over all. Bake approx. 50-60 min. until squash is soft and topping is slightly brown.
9. (if topping browns too fast, cover dish with foil)
10. Let stand 10 min. before serving.
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