Butternut squash and caramelized onion gratin
Instructions:
- 1 medium butternut squash (about 21⁄2 pounds);
- 2 cups fresh bread crumbs;
- 2 cups freshly grated aged Gouda or Gruyère cheese;
- 2 tablespoons chopped fresh rosemary;
- 2 teaspoons chopped fresh thyme;
- 4 tablespoons (1⁄2 stick) butter;
- 4 cups thinly sliced onions (about 1 pound);
- 2 tablespoons sugar;
- 1⁄2 teaspoon kosher salt;
- 1⁄2 teaspoon ground black pepper;
- 1⁄2 cup chicken stock.
- Preheat the oven to 350 F. Butter a 9 × 13-inch glass or ceramic baking dish.
- Cut the neck away from the base of the squash. Cut the stem end off the neck and then stand the neck upright on the cutting board, using its flat bottom to steady it. Use a heavy knife to cut away the hard skin in downward strokes. Trim away any remnants of skin with a sharp vegetable peeler. Cut the peeled neck into 1⁄2-inch-thick planks. Cut each plank into 1⁄2-inch cubes. Cut the walls of the base from around the seeds. Peel the pieces with the vegetable peeler and then place them flat-side down on the cutting board to cut into 1⁄2-inch cubes.
- Mix the bread crumbs, cheese, rosemary, and thyme in a small bowl.
- Melt the butter in a large skillet over medium-high heat. Add the onions and cook, stirring often, until softened, about 15 minutes. Stir in the squash, sugar, salt, and pepper and cook, stirring often, until the squash is tender and the onions are golden, about 10 minutes. Spread the squash mixture into the prepared baking dish. Pour the stock evenly over the top.
- Cover the dish tightly with foil and bake for 15 minutes. Increase the oven temperature to 400°F. Uncover the squash, sprinkle the bread crumb mixture over the top and bake uncovered until the top is golden brown and crisp, about 20 minutes. Let the gratin rest for 10 minutes before serving warm.