Categories: Veggies-Winter Squash
Ingredients
- 6 oz grated Cabot extra sharp cheddar
- 1 1/2 cups fresh bread crumbs (3 slices bread)
- 2 tbsp Cabot salted butter
- 2 cups chopped onions
- 1 teaspoon sugar
- 1/2 tsp salt
- 1/2 tsp dried thyme leaves, crumbled
- 1/4 tsp ground black pepper
- 2 lbs dry-fleshed winter squash, peeled and seeded
- 3/4 to 1 cup chicken broth
Directions
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Preheat oven to 375 degrees. Combine cheese and bread crumbs in bowl and set aside. In large skillet over medium heat, melt butter. Add onions and sugar. Stir often until onions are golden, about 10 minutes. Stir in salt, thyme, and pepper, then transfer mixture to 1 1/2 quart baking dish. Cut squash into smaller chunks and then cut these chunks into 1/8 inch thick slices. Add to onions and stir together well. Pour 3/4 cup of chicken broth evenly over squash. Cover dish tightly with lid or foil and bake for about 70 minutes, or until squash is tender and broth is nearly all absorbed. If squash appears dry, add remaining 1/4 cup broth. Sprinkle squash with reserved bread crumb mixture. Bake until topping is golden, about 20 minutes longer.