Tuesday, December 15, 2009

Butternut Squash Gratin

This is a great winter time recipe to accompany any meat dish.

1/4 cup olive oil
1 onion, sliced
1 tsp thyme
salt & pepper
1 butternut squash, peeled and cut into 1/2" cubes
1/2 cup flour
1 cup grated cheese (I use cheddar, but you can use Swiss, Monterey Jack or any other type of cheese you like)
1/2 cup heated milk
1/2 cup bread crumbs (I use Progresso with Italian seasoning)
2 TBSP butter

Cook onion with thyme in half of the olive oil until they caramelize (~ 15 minutes). Salt & pepper to taste. Turn into greased 9 x 9 baking pan.

Toss squash cubes in flour. Cook in remaining oil for about 15 minutes, until it starts to brown and get tender. Spoon this over the onions. Cover with cheese. Pour the warm milk over the cheese. Cover the pan with foil. Bake at 350 for 25 minutes.

Melt butter in pan. Stir in bread crumbs and stir until the butter is well distributed. Remove the foil from the casserole and sprinkle this on the top. Bake for an additional 30 minutes.

Devour. If I had a picture, I would share it, but I forgot to take one before we started eating. Sorry.