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RECIPES:
SIDE DISHES -
VEGETABLES AND OTHER...
Butternut Squash Cheddar Gratin with
Rosemary Breadcrumbs
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Butternut
Squash Cheddar Gratin with Rosemary Breadcrumbs |
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A definite
repeater...
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¼
cup |
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(½
stick) unsalted butter |
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4
cups |
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thinly sliced onions (about 1 pound) |
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2½
lbs |
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butternut squash, peeled, seeded, cut
into ½-inch cubes |
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1
tsp |
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granulated sugar |
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½
tsp |
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salt |
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½
tsp |
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ground black pepper |
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½
cup |
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canned low-salt chicken broth |
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2
cups |
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panko breadcrumbs |
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2
cups |
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(packed) grated sharp white cheddar
cheese |
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1
Tbs |
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chopped fresh rosemary |
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½
tsp |
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dried thyme |
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1 |
Preheat oven
to 350°F. Butter 13x9x2- inch glass baking dish. |
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2 |
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. |
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3 |
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). |
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4 |
Increase
oven temp. to 400°F. Mix panko, cheese, rosemary
and theyme in medium bowl. Sprinkle over gratin.
Bake uncovered until top is golden brown and
crisp, about 30 minutes. |
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Servings: 10 |
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Cooking Tips |
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*If you can purchase
pre- cut butternut squash (avail. at Trader Joes and
some regular markets), it makes this recipe much easier. |
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Recipe Source |
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Modified from Bon Appetit |
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RATE this Recipe
Ratings:
****Restaurant
Quality- would
make it again.
"This was a new recipe that we tried for Thanksgiving, and it was
quite the hit! The white cheddar cheese was a wonderful
combination with the butternut squash. Delicious!"
-San Jose, CA
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