Published by Lori Lange in recipegirl.com on October 2007
This was a new recipe that we tried for Thanksgiving a few years back and it was quite the hit. I've been making it ever since. The white cheddar cheese is a wonderful combination with the butternut squash. Delicious!
1/4 cup unsalted butter
4 cups thinly sliced onions (about 2 medium)
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch cubes
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup canned low-salt chicken broth
2 cups Panko breadcrumbs
2 cups (packed) grated sharp white cheddar cheese
1 Tablespoon chopped fresh rosemary
1/2 teaspoon dried thyme
1. Preheat oven to 350°F. Butter 13x9x2- inch glass baking dish.
2. Melt butter in large skillet over medium- high heat. Add onions; sauté until onions are lightly browned, about 8 minutes (be sure to tend to them and stir every couple of minutes to prevent burning). Add squash; sauté 4 minutes. Sprinkle sugar, salt and pepper over vegetables; sauté until onions and squash begin to caramelize, about 5 minutes.
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).
4. Increase oven temp. to 400°F. Mix Panko, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.