SQUASH AND CHICKEN GRATIN WITH ONIONS AND SAGE

Canola oil spray
1 Tbsp. olive oil, divided
1/2 large onion, thinly sliced
Pinch of sugar
1/2 tsp. dried thyme
1 to 2 tsp. ground sage
3 cups butternut squash, peeled, seeded and cut into bite-sized cubes
2 Tbsp. dried parsley
Freshly ground black pepper, to taste
1 cup cooked, chopped chicken breast
1/2 cup grated Gruyere or Swiss cheese
1/3 cup fat-free, reduced-sodium chicken broth
2 Tbsp. fresh whole-wheat breadcrumbs

Preheat oven to 350 degrees. Lightly coat 1-quart baking dish with canola oil spray.

Add half of olive oil to large skillet. Add onion, sugar, thyme and sage. Saute over low heat for 5-7 minutes until soft and caramelized. Remove from pan and set aside.

Add remaining oil to pan and add squash, parsley and pepper to skillet. Saute, stirring occasionally, about 8 minutes.

In baking dish, spread squash mixture evenly. Add layer of onions, then layer chicken over onions. Add broth and sprinkle with cheese.

Cover and bake 15 minutes. Uncover, add breadcrumbs, and bake 15 minutes more, until squash is fork-tender and crumbs are browned. Remove from oven and let cool 15 minutes before serving.

Makes 4 servings
Source: American Institute for Cancer Research