Velvety Butternut Squash Gratin
Ingrediënten
Prep: 40 mins | Cook: 1 hr 25 mins | Total: 2 hrs 5 mins
Servings: 12 | Yield: 1 - 9x13 inch baking dish
- 3 tablespoons butter
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 2 1/2 pound butternut squash - peeled, seeded, and cut into 3/4-inch chunks
- 1 teaspoon brown sugar
- 1 cup chicken broth
- 8 ounces shredded Gruyere cheese
- 8 ounces shredded extra-sharp Cheddar cheese
- 1 cup dry bread crumbs
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- ¼ cup grated Parmesan cheese
Instructies
Preheat oven:
- Preheat the oven to 350 degrees F (175 degrees C).
- Grease a 9x13 inch baking dish.
Prepare squash:
- 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:
- Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes.
- Prepare topping:
- Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined.
Add topping:
- Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture.
- Sprinkle the Parmesan cheese on top.
Bake again:
- Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.
- Enjoy your Butternut Squash Gratin!
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