Butternut Squash Casserole

[Wanderlost]

2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2" cubes
4 cups thinly sliced sweet onions
4 TBSP butter
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
3/4 cup chicken or vegetable stock
2 cups bread crumbs
2 cups sharp cheddar cheese, grated
1 1/2 TBSP fresh rosemary, chopped
1/2 tsp thyme, dried and crushed

Heat the butter in a large skillet and brown the onions, stirring constantly. Add the butternut squash; season with salt, pepper, and sugar. Stir everything for 4 to 5 minutes until tender. Add the stock and cook it down for 2 minutes. Place the mixture in a 9"x 13" buttered casserole dish, cover with aluminum foil and place in a 350° F oven for 30 to 40 minutes.

To make the topping, combine the bread crumbs, white cheddar cheese, rosemary, and thyme in a large bowl.

Increase the oven temperature to 400° F, sprinkle the topping over the squash, and bake an additional 15 minutes. Serve hot.

Serves 10-12.

It's easy to cut in half, if you can find a smaller squash.

The only down side is the time it takes to prepare (about 2 hours total), so I'll be using this one for holiday gatherings, when I can make it ahead, then re-heat, add the topping and finish off on serving day.

[Wanderlost]

Marsha, I have not doubled the recipe. This one fills a 9x13 pan, and there are only two of us. I have cut the recipe in half, though, and will probably make one and a half for the holiday dinners we are hosting.

Yes, it can be frozen and re-heated.

[NYCgrrl]

Should make a lovely addition to your holiday table. I love butternut squash but the prep not so much. A local market sells 'em already peeled and cut into chunks so that's the way I buy now. Appeals to the lazy lima bean in me.

MarshaNichols, butternut freezes readily.

[MarshaNichols]

Wanderlost wrote:
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2" cubes
4 cups thinly sliced sweet onions
4 TBSP butter
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
3/4 cup chicken or vegetable stock
2 cups bread crumbs
2 cups sharp cheddar cheese, grated
1 1/2 TBSP fresh rosemary, chopped
1/2 tsp thyme, dried and crushed

Heat the butter in a large skillet and brown the onions, stirring constantly. Add the butternut squash; season with salt, pepper, and sugar. Stir everything for 4 to 5 minutes until tender. Add the stock and cook it down for 2 minutes. Place the mixture in a 9"x 13" buttered casserole dish, cover with aluminum foil and place in a 350° F oven for 30 to 40 minutes.

To make the topping, combine the bread crumbs, white cheddar cheese, rosemary, and thyme in a large bowl.

Increase the oven temperature to 400° F, sprinkle the topping over the squash, and bake an additional 15 minutes. Serve hot.

Serves 10-12.

It's easy to cut in half, if you can find a smaller squash.

The only down side is the time it takes to prepare (about 2 hours total), so I'll be using this one for holiday gatherings, when I can make it ahead, then re-heat, add the topping and finish off on serving day.

Have you ever doubled the recipe? Also, could it be frozen and then re-headed, etc. as you described?

[bhh]

We had an abundant year for butternut squash. Not only a lot, but I just weighed one to see how it would do for this recipe. My scale only goes to five pounds, so it's in excess of that.

We'll be sure to try.

[swtgran]

This sounds really delicious. I will be putting butternut squash on the shopping list.