Butternut Squash Gratin With Rosemary Breadcrumbs - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; saute until onions are light golden, about 8 minutes. Add squash; saute 4 minutes. Sprinkle sugar, salt and pepper over vegetables; saute 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\u00b0F oven until heated through, about 10 minutes.).
Increase oven temperature to 400\u00b0F Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.