Butternut Squash and Caramelized Onion Gratin
Sheri Castle, The new Southern Garden Cookbook
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:
- Preheat oven to 350°.
- Oil a 9 x 13-inch glass or ceramic baking dish.
- 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.
- Slice the neck into ½” slices, and then cut each slice into ½” cubes.
- Remove seeds from the base, cut it in half, then cut into1/2” cubes.
- Heat oil or butter in a large skillet over medium heat.
- Add onions and cook for about 15 minutes, stirring often, until softened.
- Stir in the squash, optional sugar, salt and pepper, and cook, stirring often, until squash is tender and onions are golden, about 10 min.
- While squash is cooking, pulse bread in a food processor to make fresh bread crumbs.
- Combine bread crumbs, grated cheese, rosemary and thyme in a bowl.
- When squash is tender, spread it into the prepared baking dish; pour stock over the top.
- Cover with foil and bake for 15 minutes.
- Increase oven temperature to 400°.
- Uncover the squash and sprinkle breadcrumb mixture over the top.
- Bake uncovered until top is golden brown and crisp, about 20 minutes.
- 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