BUTTERNUT SQUASH GRATIN WITH ROSEMARY TOASTED BREAD CRUMBS

BUTTERNUT SQUASH GRATIN WITH ROSEMARY TOASTED BREAD CRUMBS image

Yield 10-12

Number Of Ingredients 10

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1/4 cup unsalted butter
1 cups thinly sliced onions
8 Cups peeled and cubed butternut squash - 2.5 lbs
1 teaspoon sugar
Kosher Salt and black pepper
1 cup canned low-salt chicken broth
2 cups fresh breadcrumbs made from soft white bread - DLM Sourdough 1/2 loaf
2 cups (packed) grated sharp white cheddar cheese - Cracker barrel white cheddar
2 tablespoon chopped fresh rosemary
1/2 teaspoon dried thyme

Steps:

Preheat oven to 350 degrees F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; saute until onions are light golden, about 8 minutes. Add squash; saute 4 minutes. Sprinkle sugar, 1/2 t eash of salt and pepper over vegetables; saute until onions and squash begin to caramelize, about 5 minutes. 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 and refrigerate. Reheat in 350 degrees F oven until heated through, about 10 minutes.) Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 20-30 minutes.