Tuesday, February 7, 2012

Butternut Squash with Herbed Breadcrumbs

I was looking for something to do with all the butternut squash I seem to be collecting. This looked like a great choice and it was. I made a few changes, but the basics are the same.



  • Butternut Squash with Herbed Breadcrumbs
  • 1 Tsp butter
  • 2 Tsp olive oil
  • 4 cups thinly sliced onions (about 1 pound)
  • 2 1/2 pounds butternut squash, peeled, seeded
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 tsp dried thyme
  • 3/4 cup stock or water

  • 2 cups panko or other breadcrumbs
  • 2 cups  grated cheese, I used a mix of cheddar gruyere and Parmigiana 
  • 1 1/2 tablespoons chopped fresh rosemary or 1 tsp dried
  • 1/2 teaspoon dried thyme




Preheat oven to 375. In an oven proof pan, melt butter and oil. Add onions and sauté once medium about 5 minutes until soft. 


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After peeling the squash, slice into thin slices.  


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Add the squash to the pan and cook another 5 minutes. 


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Add the sugar, salt, pepper and thyme and cook another few minutes until the squash begins to brown.




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Add the stock or water and cover with foil and place in oven. Cook for about 40 minutes.




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While squash is cooking, mix the topping in a small bowl.


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Top the squash with the bread crumb mixture. At this point it will still be somewhat wet.


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Raise temperature to 425 and cook another 20 to 30 minutes until the top is lightly browned and the liquid as evaporated. 




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5 comments:

  1. This article is really fantastic and thanks for sharing the valuable post.

    ReplyDelete
  2. Write on! You have very good style. Reading this article was a pleasure!

    ReplyDelete