Butternut Squash Gratin with Rosemary Breadcrumbs

Ingredients

  • ¼ cup (½ stick) unsalted butter
  • 4 cups thinly sliced onions (about 1 pound)
  • 2 ½ pounds butternut squash, peeled, seeded, cut into ½-inch cubes
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¾ cup canned low-salt chicken broth
  • + 4 more ingredients
    • 2 cups fresh breadcrumbs made from soft white bread
    • 2 cups (packed) grated sharp white cheddar cheese
    • 1 ½ tablespoons chopped fresh rosemary
    • ½ teaspoon dried thyme

1. Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. 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 b...

View full recipe at SpringPad

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