Squash and Onion Gratin

I made the great gratin a couple of years ago for Thanksgiving and it was a huge hit.

Its from Vegetarian Cooking for Everyone by Deborah Madison.

Butternut Squash Gratin

4 cups onion, thinly sliced

4 thyme springs (more or less to taste)

2 Tbs fresh sage (more or less to taste)

6 cups squash, diced

1/2 cup flour

2 Tbs parley, chopped

1/2 cup gruyere and/or fontina (I used a combination)

1/2 milk or stock (I used some of the left over pumpkin stock from the risotto)

1 cup bread crumbs

Lightly oil a 2 quart gratin dish.

Pre-heat oven to 350.

Heat up a touch of oil in a pan and saute the onions with the thyme and sage. Cook for about 15 minutes until lightly caramelized.

Season with salt and pepper and layer on the bottom of the dish.

Toss the squash in the flour, then shake off any excess. Saute in the same pan as the onions with a touch more oil. Cooking for about 10 minutes until lightly browned. Season with salt and pepper.

Layer on top of the onions.

Then sprinkle the cheese on top. Cover and cook for about 25 minutes.

Sprinkle with the bread crumbs and cook uncovered for another 25 minutes.

You can finish for a minute under the broiler to brown the top.