You won't believe how rich and delicious the combination of squash, bread and cheese can be until you try this tasty side. Next time you have a bumper crop of squash, don't let it go to waste!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Generously spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 2 minutes, stirring frequently, until almost tender. Add squash; cook 4 minutes, stirring occasionally, until just tender and lightly browned. Remove from heat; cool 5 minutes.
- In large bowl, beat eggs with whisk until blended. Stir in half-and-half, 3/4 cup of the cheese, the thyme leaves, salt and pepper. Gently stir in squash mixture and bread cubes. Spoon into baking dish.
- Bake uncovered 20 minutes. Top with remaining 1/2 cup cheese; bake 10 minutes longer or until puffed and golden. Let stand 10 minutes before serving. Garnish with thyme sprig.
Nutrition Facts : Calories 385, Carbohydrate 21 g, Fat 3, Fiber 3 g, Protein 16 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 748 mg
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