Butternut Squash and Cheese Panade

Found in the Thanksgiving 2008 edition of Relish Magazine. Can be made into a cassarole or into individual ramekins.

• Ready In: 1 hr 20 mins
• Serves: 12
• Yields: 1 cassarole

Ingredients

• 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

Directions

1. Combine onion and squash in a lage bowl.
2. Add oil and spices, and toss well.
3. Arrange in a single layer on a baking sheet. Roast in 400 degree oven until onions begin to brown and squash is tender.
4. Grease 9 x 13" cassarole and layer bread, squash mixture and cheese.
5. 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.
6. 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.