Recipe: Butternut Squash Gratin with Parmesan Sage Breadcrumbs

BUTTERNUT SQUASH GRATIN WITH PARMESAN SAGE BREADCRUMBS

2 tablespoons unsalted butter
1 tablespoon olive oil
2 medium onions, about 1 pound, thinly sliced
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch cubes
1 teaspoon sugar
1 teaspoon sea salt, divided use
1 teaspoon freshly ground black pepper, divided use
1/2 teaspoon freshly ground nutmeg
3/4 cup chicken or vegetable stock
1 1/2 cups panko breadcrumbs
1 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh sage leaves

Heat the oven to 350 degrees F. Butter a 9x13-inch glass baking dish or spray with non-stick spray.

Heat butter and olive oil in a large frying pan over medium-high heat. Add the onions and cook until they are light golden, about 5 to 8
minutes.

Add the squash and cook until it glistens.

Add the sugar, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and nutmeg. Cook until the onions and squash begin to caramelize, 5 to 6 minutes.

Transfer to the prepared dish, spread evenly and add the stock.

Cover tightly with foil and bake for 45 minutes. Remove from the oven.

Increase the oven temperature to 400 degrees F.

Mix the panko, Parmesan cheese, sage, and the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Sprinkle evenly over the squash mixture.

Bake, uncovered, at 400 degrees F until the top is golden brown, 15 to 20 minutes.

Makes 8 servings
Source: Karen Barnaby, Postmedia News, October 5, 2011 in the Vancouver Sun