Dinner: Butternut Squash Gratin with Rosemary Breadcrumbs

Ingredients

1/4 cup (1/2 stick) unsalted butter
4 cups thinly sliced onions (about 1 pound)
2 1/2 pounds 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-salt chicken broth
2 cups fresh 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

Instructions

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.
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.)
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.

Share Butternut Squash Gratin with Rosemary Breadcrumbs