Recipe by Miss_Elaine
Found in the Thanksgiving 2008 edition of Relish Magazine. Can be made into a cassarole or into individual ramekins.
Top Review by WiGal
Loved this! Hubby says don't lose this one. :) Side entree was marinara sauce over pasta. Reduced the recipe for the two of us. Omitted the sage and used one hamburger bun. (Thought about using croutons but think they would not soften up.) Roasted squash and onion earlier in day, and later assembled and only baked for 35 minutes without the foil on. I used more broth than suggested. Think this would work with a sweet potato which might be easier for us empty nesters. Thank you Miss_Elaine for sharing. Made for Spring PAC 2012. Put this into several of my cookbooks including Leftovers b/c you could use leftover roasted veggies with this layering technique-bread, leftover veggies, broth, and cheese.
- 10 slice multi-grain bread, torn into pieces and toasted
- 2 sweet onions, halved and thinly sliced
- 453.59 g butternut squash, peeled and cut into 1 inch cubes
- 29.58 ml olive oil
- 14.79 ml fresh sage, chopped (1 tsp dried)
- 9.85 ml fresh thyme, chopped (1/2 tsp dried)
- 7.39 ml salt
- 0.25 ml black pepper
- 946.36 ml vegetable broth
- 354.88 ml gruyere or 354.88 ml swiss cheese, grated
Directions See How It's Made
- 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.