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- Preparing Time: 2 hours and 5 minutes
- Total Time: -
- Served Person: 12
- 3 tablespoons butter
- 1/4 cup grated parmesan cheese
- 1 cup chicken broth
- 1 tablespoon chopped fresh thyme
- 1 cup dry bread crumbs
- 1 teaspoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 yellow onion, diced
- 1 (2 1/2 pound) butternut squash - peeled, seeded, and cut into 3/4-inch chunks
- 8 ounces shredded gruyere cheese
- 8 ounces shredded extra-sharp cheddar cheese
- Carbohydrate 19.9
- Cholesterol 50
- Fat 16
- Protein 13.3
- Sodium 395
- Calories 269 calories;
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Melt the butter in a large skillet over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken broth. Wrap tightly with aluminum foil. Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. Sprinkle the Parmesan cheese on top. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.
