Butternut Squash With Onions And Sage
4 tb Olive or vegetable oil, lite
4 c Onions -- thinly sliced
4 Thyme sprigs
2 lg Garlic cloves -- minced
8 c Butternut squash -- cut in
-1/2-inch cubes
1/2 c Flour
2 tb Sage leaves -- chopped, OR
2 ts Sage, dried
2 tb Parsley -- chopped
Salt and pepper to taste
1/2 c Gruyere cheese -- grated
1/2 c Whole milk, PLUS 2 TBS
1 c Bread crumbs, fresh
Preheat oven to 350 degrees. Lightly oil or butter a
gratin dish.
Warm half the oil in skillet, add onions and thyme
and cook over medium high heat. Stir frequently, until
onions are lightly caramelized, about 12 to 15
minutes. Add half the garlic, season with salt
and pepper and cook 3 minutes more.
Dredge squash in flour. Heat remaining oil in large
pan, add squash and saute until it begins to brown,
about 7 minutes. Add sage and parsley, season with
salt and plenty of pepper; cook another minute or so.
Spread onion mixture on bottom of dish; add squash
and cheese. Pour in milk and cover with bread crumbs.
Cover and bake 25 minutes; remove cover and bake
another 25 minutes, until top is browned. Serves 4. Enjoy.
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