Categories: Vegetable
Ingredients
- 6 oz. grated Extra sharp cheddar cheese about 1 1/2 cups
- 1 1/2 cup fresh bread crumbs (about 3 slices)
- 2 T. butter
- 2 cups chopped onions
- 1 tsp. sugar
- 1/2 tsp. dried thyme leaves
- 1/4 tsp. pepper
- 2 pounds dry-fleshed winter squash, such as Buttercup, Hubbard or Kabocha, peeled and seeded.
- 3/4-1 cup chicken broth
Directions
-
Preheat oven to 375 degrees. Combine cheese and bread crumbs in bowl and set aside.
-
In large skillet over medium hear, 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 qt. baking dish.
-
Cut squash into smaller chunks and cut these chunks inot 1/8-inch thick slices. Add to onions and stir togethe well.
-
Pour 3/4 cup of chicken broth evenly over squash. Cover dish tightly wiht led or foil and bake for about 70 minutes., or until squash is tender and broth is nearly all absorbed. If squash appears dry, add remaing 1/4 broth.
-
Sprinkle squash with reserved bread crumbs mixture. Bake until topping is golden, about 20 minutes longer.