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Bread sweet onions butternut squash olive oil fresh sage fresh thyme salt black pepper vegetable broth Gruyere
Viewed: 43 - Published at: 3 years agoIngredients
- 10 slices multi-grain bread, torn into pieces and toasted
- 2 sweet onions, halved and thinly sliced
- 1 lb butternut squash, peeled and cut into 1 inch cubes
- 2 tablespoons olive oil
- 1 tablespoon fresh sage, chopped (1 tsp dried)
- 2 teaspoons fresh thyme, chopped (1/2 tsp dried)
- 1 1/2 teaspoons salt
- 1 dash black pepper
- 4 cups vegetable broth
- 1 1/2 cups gruyere or 1 1/2 cups swiss cheese, grated
Method
- Combine onion and squash in a lage bowl.
- Add oil and spices, and toss well.
- Arrange in a single layer on a baking sheet. Roast in 400 degree oven until onions begin to brown and squash is tender.
- Grease 9 x 13" cassarole and layer bread, squash mixture and cheese.
- Slowly pour 2 C broth over the top, allowing bread to soak up broth and pressing with back of spoon. Add remaining broth until it reaches 1" below pan's rim.
- Reduce heat 375F and cover pan with foil. Place on baking sheet and bake 30 minutes. Remove foil and bake 35-45 minutes longer, until bubbling puffed and golden. Let stand 5 minutes before serving.
