Makes 2-4 servings
This recipe contains gluten free notes.
- 1/2 cup coarse dry bread crumbs (GF use schaar)
- 1 cup shredded sharp cheddar cheese
- 1 tbsp butter, melted
- 1 tbsp olive oil
- 1 small onion, sliced
- Coarse salt and freshly-ground black pepper to taste
- 2 tsp dried thyme, divided
- 1 clove garlic, minced
- 3 cups butternut squash, peeled, seeded and cut into 1/4-inch cubes
- 2 tbsp all-purpose flour (Gf use Domata)
- 1/4 cup grated parmesan cheese
- 1/4 cup chicken broth or white wine (your choice)
- Preheat oven to 350 degrees F. Lightly butter a 1 quart baking dish.
- Prepare Topping: In a small bowl, combine bread crumbs, cheddar cheese, and melted butter; set aside.
- In a medium-size frying pan over medium-low heat, add olive oil and saute sliced onions, salt, pepper, and 1 teaspoon thyme until onions are lightly browned, approximately 15 minutes. Stir in garlic and cook another minute or so. Remove from heat. Spread onion mixture evenly over the bottom of the prepared baking dish. Set aside the frying pan for later use.
- In a large bowl, toss butternut squash cubes with the flour, parmesan cheese, and remaining 1 teaspoon thyme (or to taste) to evenly coat the squash cubes. NOTE: I like to add some additional black pepper at this point. Spread squash mixture evenly over the top of the onions; set aside.
- Place frying pan (that you cooked the onions in) over low heat. Add chicken broth or white wine to deglaze, scraping down brown bits from the bottom and sides of the pan, and let simmer approximately 2 to 3 minutes. Remove from head and pour over the top of the squash mixture.
- Spread prepared cheese topping over the top of the gratin. Bake for approximately 50 to 60 minutes until the squash is soft and the topping is lightly brown. NOTE: If you find your topping is browning to fast, cover the dish with some aluminum foil.
- Remove from oven and let rest for 10 minutes before serving.
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