Butternut Squash and Caramelized Onion Gratin

Butternut Squash and Caramelized Onion Gratin

Ingredients:

• 1 medium butternut squash (about 1 ½ pounds)
• 1 cups fresh bread crumbs (about 4 slices bread) –original recipe has 2 cups
• 1 cups freshly grated Gruyére cheese – original recipe has 2 cups
• 2 tablespoons of chopped fresh rosemary
• 2 teaspoons chopped fresh thyme
• 4 tablespoons butter or olive oil
• 4 cups thinly sliced onions (about 1 pound)
• 2 tablespoons of sugar (optional)
• ½ teaspoon of kosher salt
• ½ teaspoon of ground black pepper
• ½ cup chicken stock

Directions:

1. Preheat oven to 350°.
2. Oil a 9 x 13-inch glass or ceramic baking dish. 
3. Prepare the squash. Choose a squash that has a large neck to get more flesh and fewer seeds. Peel it with a vegetable peeler, and then cut the neck off the base. 
4. Slice the neck into ½” slices, and then cut each slice into ½” cubes. 
5. Remove seeds from the base, cut it in half, then cut into1/2” cubes.
6. Heat oil or butter in a large skillet over medium heat. 
7. Add onions and cook for about 15 minutes, stirring often, until softened. 
8. Stir in the squash, optional sugar, salt and pepper, and cook, stirring often, until squash is tender and onions are golden, about 10 min.
9. While squash is cooking, pulse bread in a food processor to make fresh bread crumbs. 
10. Combine bread crumbs, grated cheese, rosemary and thyme in a bowl.
11. When squash is tender, spread it into the prepared baking dish; pour stock over the top. 
12. Cover with foil and bake for 15 minutes. 
13. Increase oven temperature to 400°. 
14. Uncover the squash and sprinkle breadcrumb mixture over the top. 
15. Bake uncovered until top is golden brown and crisp, about 20 minutes.
16. Let it rest about 10 min. before serving.

Nutrition Information – with 1 cup of cheese and 1 cup of bread crumbs  (10 servings): 

Cals – 205; Fat – 9.4; Chol – 18 mg; Sodium – 268 mg; Carb – 26.1 gm; Fiber – 3.8 gm; Sugar – 7.4 gm; Protein – 6.3 gms