Capi’s Butternut Squash Casserole

Created by on October 26, 2015

Ingredients

  • 4 tablespoons butter
  • 2 1/2 pounds butternut squash, peeled, seeded, cubed
  • 4 cups thinly sliced sweet onions
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup vegetable stock
  • 2 cups bread crumbs
  • 2 cups sharp white cheddar cheese, grated
  • 1 1/2 tablespoons fresh rosemary, chopped
  • 1/2 teaspoon thyme, dried

Instructions

  1. Heat the butter in a large skillet and brown the onions, stirring constantly.
  2. Add the butternut squash; season with salt, pepper, and sugar.
  3. Stir everything for 4 to 5 minutes until tender.
  4. Add the vegetable stock (or chicken stock if you prefer), and cook it down for 2 minutes.
  5. Place the mixture in a 9x13-inch casserole dish, cover with aluminum foil and place in a 350F oven for 30 to 40 minutes.
  6. To make the topping, combine the bread crumbs, white cheddar cheese, rosemary, and thyme in a large bowl.
  7. Increase the oven temperature to 400F, sprinkle the topping over the squash, and bake an additional 15 minutes.