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. 


After peeling the squash, slice into thin slices.  


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


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


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


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

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


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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