Butternut Squash Gratin With Herb Crumb Topping |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This is a nice side dish for Thanksging dinner - for those who want's something other sweet potato dishes. Presentation is great. I modified this some from an Epicurious recipe. My family loved it last year and I will make again this year. Ingredients:
1/4 cup unsalted butter |
4 cups thinly sliced onions |
2 1/2 lbs butternut squash, peeld, seeded, diced into 1/2-inch cubes |
1 tsp brown sugar |
1/2 tsp salt |
1/2 tsp pepper |
3/4 low sodium chicken or veggie broth |
2 cups panko crumbs |
2 cups packed grated sharp white cheddar cheese |
1/2 tablesppon chooped fresh rosemary (or more to taste) |
1/2 tsp dried thyme |
Directions:
1. Preheat oven to 350.
2. Butter a 13x9x2-inch glass baking dish
3. Melt butter in heavy large skillet over medium-high heat
4. Add onions; saute until light golden, about 8 minutes
5. Add squash; saute 4 minutes
6. Sprinkle sugar, salt and pepper over vegetables
7. Saute until onions and squash begin to caramelize, about 5 minutes
8. Spread mixture in prepared dish.
9. Pour broth over.
10. Cover tightly with foil and bake 45 minutes
11. (Squash mixture can be made 1 day ahead. Cool, cover and refrigerate. Reheat in 350 degree oven until heated through, about 10 minutes)
12. Increase oven temperature to 400 degrees.
13. Mix Panko crumbs, cheese, rosemary and thyme in medium bowl
14. Sprinkle over gratin
15. Bake uncovered until top is golden brown and crisp, about 30 minutes.
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