Monday, September 24, 2007

Another Recipe Bailout

While I have found the cookbooks (I have actually "isolated" all of the books in one room - now I just have to find the pegs for the shelves), I don't have a recipe for tonight. Special K was kind enough to forward one that she received from Mrs. OSG. I hope you enjoy it!

  • ¼ cup (½ stick) butter
  • 4 cups thinly sliced onions (about 1 pound)
  • 3 ½ to 4 ½ pounds butternut squash, peeled, seeded, cut into ½-inch cubes
  • 1 teaspoon sugar
  • ½ teaspoon salt
    ½ teaspoon ground black pepper
  • ¾ cup canned chicken broth
  • 2 cups fresh breadcrumbs made from soft white bread
  • 2 cups (packed) grated sharp white cheddar cheese
  • 2 ½ tablespoons chopped fresh rosemary
  • ½ teaspoon dried thyme

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until onions are light golden, about 8 minutes. Add squash; sauté 4 minutes. Sprinkle sugar, salt and pepper over vegetables; sauté 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, then cover and refrigerate. Reheat in 350°F oven until heated through, about 10 minutes.)

Increase oven temperature to 400°F. Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over squash mixture. Bake uncovered until top is golden brown and crisp, about 30 minutes.

Makes 10 servings


Anonymous said...

I'm not a big winter squash fan, but this might just change my mind. P in DC will definitely like it.

Special K. said...

I have to admit that I haven't made this recipe yet, but we have a nice harvest of butternut squashes from the garden, so I think I will give it a try very soon.

Good luck getting the books sorted out, oh Brave One!