Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Butternut Squash, Cheddar, Rosemary au Gratin

Published by Lori Lange in 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.