Butternut Squash Gratin With Rosemary Toasted Breadcrumbs | Dorothy Lane Market

Butternut Squash Gratin With Rosemary Toasted Breadcrumbs

PREP TIME 10 mins
COOK TIME 2 hr
SERVINGS 6
Chef Carrie Walters
  • POSTED Aug 17th, 2021
  • BY Chef Carrie Walters
When making your gameplan for big meals, remember most of this one can be made ahead of time! The squash and onion portion can be prepared 1 day ahead. Simply cool, cover, and refrigerate. When you're ready, reheat in a 350°F oven until hot and proceed with bread crumb topping.

INGREDIENTS

  • 4 Tbsp unsalted butter
  • 4 cups thinly sliced onions (about 4 medium onions)
  • 2½ lbs butternut squash, peeled
  • 1 tsp sugar
  • Salt and freshly ground black pepper
  • 1¾ cups regular chicken stock
  • 2 cups fresh bread crumbs from DLM Sandwich Bread
  • 2 cups sharp white Cheddar, grated
  • 2 Tbsp fresh rosemary, chopped
  • ½ tsp dried thyme leaves

INSTRUCTIONS

1
Preheat oven to 350°F and butter a 9×13-inch oven to table baking pan.
2
In a large, heavy skillet over medium heat, melt the butter. When hot, add onions and cook, stirring constantly, until onions are transparent and light golden in color (about 4 to 5 minutes).
3
Add squash and cook, stirring 4 minutes more. Sprinkle sugar, 1/2 tsp each salt and pepper over vegetables, stir and cook until onions and squash start to lightly caramelize, 5 minutes more.
4
Spread squash and onions in prepared pan and pour chicken stock over it. Cover pan tightly with aluminum foil and place in oven. Bake 45 minutes, then remove foil.
5
Mix bread crumbs, Cheddar, rosemary, and thyme together in a mixing bowl and spread evenly over top of squash. Return to oven and bake until top is golden brown and crisp and squash is tender, about 30 minutes more.
6
Remove from oven and garnish center of dish with a bouquet of rosemary.

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Butternut Squash Gratin With Rosemary Toasted Breadcrumbs

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 2 hr
SERVINGS 6

INGREDIENTS

  • 4 Tbsp unsalted butter
  • 4 cups thinly sliced onions (about 4 medium onions)
  • 2½ lbs butternut squash, peeled
  • 1 tsp sugar
  • Salt and freshly ground black pepper
  • 1¾ cups regular chicken stock
  • 2 cups fresh bread crumbs from DLM Sandwich Bread
  • 2 cups sharp white Cheddar, grated
  • 2 Tbsp fresh rosemary, chopped
  • ½ tsp dried thyme leaves

INSTRUCTIONS

1
Preheat oven to 350°F and butter a 9×13-inch oven to table baking pan.
2
In a large, heavy skillet over medium heat, melt the butter. When hot, add onions and cook, stirring constantly, until onions are transparent and light golden in color (about 4 to 5 minutes).
3
Add squash and cook, stirring 4 minutes more. Sprinkle sugar, 1/2 tsp each salt and pepper over vegetables, stir and cook until onions and squash start to lightly caramelize, 5 minutes more.
4
Spread squash and onions in prepared pan and pour chicken stock over it. Cover pan tightly with aluminum foil and place in oven. Bake 45 minutes, then remove foil.
5
Mix bread crumbs, Cheddar, rosemary, and thyme together in a mixing bowl and spread evenly over top of squash. Return to oven and bake until top is golden brown and crisp and squash is tender, about 30 minutes more.
6
Remove from oven and garnish center of dish with a bouquet of rosemary.

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