Foto: RecipeGirlBahan-bahan
- ¼ cup (½ stick) unsalted butter
- 2 medium sweet onions, (peeled and thinly sliced)
- 2½ pounds butternut squash (peeled and seeded), (cut into 1/2-inch cubes)
- 1 teaspoon granulated white sugar
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup low sodium chicken or vegetable broth
- 2 cups Panko breadcrumbs
- 2 cups packed grated sharp white cheddar cheese
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon dried thyme
Langkah-langkah
Preheat the oven to 350°F. Butter a 13x9x2 inch glass baking dish.
Melt the butter in large skillet over medium- high heat. Add the onions; sauté until the onions are lightly browned, about 8 minutes (be sure to tend to them and stir every couple of minutes to prevent burning). Add the butternut squash; sauté 4 minutes. Sprinkle the sugar, salt and pepper over the vegetables; sauté until the onions and squash begin to caramelize, about 5 minutes.
Spread the vegetable mixture in the prepared dish. Pour the broth over. Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350°F. oven until heated through, about 10 minutes).
Increase the oven temp. to 400°F. In a medium bowl, combine the Panko, cheese, rosemary and thyme. Sprinkle over the gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.
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