Butternut Squash and Carmelized Onions
When roasted, butternut squash tastes much closer to sweet potatoes than it does to “squash,” but it retains its structure and doesn’t get too mushy. Every year, this dish is turned down by Abigail, only to then say she likes it after I make her have a bite. This dish is baked in two parts, the first can be done a day in advance, then refrigerated. Just bring the dish to room temperature before putting it in the oven for the second baking.
Ingredients
- 1 stick unsalted butter
- 4 cups thinly sliced onion
- 2 1/2 lb. butternut squash, skinned and cut into 1/2″ cubes
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 tsp pepper
- 3/4 cup chicken stock
- 1/2 cup breadcrumbs
- 2 cups sharp white cheddar, grated
- 1 1/2 tablespoon rosemary
- 1/2 tablespoon thyme
Directions
- Heat oven to 350.
- Butter a 13×9 baking dish
- Melt butter in large pan and saute onions until golden
- Add squash to pan and saute 5 minutes
- Add sugar, salt, and pepper, saute 5 minutes
- Spread mixture into dish – pour stock over mixture
- Cover with foil and bake 45 minutes
- Mix all of the remaining ingredients – breadcrumbs through thyme, and sprinkle over squash
- Bake in a 400 oven for 30 minutes
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