Butternut Squash Gratin With Rosemary Breadcrumbs |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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I started making this recipe in 2000, when it first appeared in Bon Apetit Magazine. My family claims they won't let me come to Thanksgiving dinner unless I bring this with me! It is easy to make ahead and everyone is sure to love it. Ingredients:
1/4 cup unsalted butter |
4 cups thinly sliced onions (about 1 pound) |
2 1/2 lbs butternut squash, peeled, seeded, cut into 1/2-inch cubes |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
3/4 cup canned low sodium chicken broth |
2 cups fresh white breadcrumbs (made from soft white bread) |
2 cups packed grated sharp white cheddar cheese |
1 1/2 tablespoons chopped fresh rosemary |
1/2 teaspoon dried thyme |
Directions:
1. Preheat oven to 350°F Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until onions are light golden, about 8 minutes. Add squash; sauté 4 minutes. Sprinkle sugar, salt and pepper over vegetables; sauté until onions and squash begin to caramelize, about 5 minutes.
2. Spread vegetable mixture in prepared dish. Pour chicken broth over. 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.).
3. 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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