Butternut Squash and Cheese Panade
Perfect as a vegetarian main dish or as a hearty side.
- 10 slice artisan-style multigrain or whole-wheat bread (about 12 ounces)
- 2 sweet onions, halved and thinly sliced
- 1 pound butternut squash, peeled and cut into
- 1-inch cubes
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh sage or 1 teaspoon dried
- 2 teaspoon chopped fresh thyme or 1/2 teaspoon dried
- 1 1/4 teaspoon salt
- Coarsely ground black pepper
- 4 cup homemade or canned reduced-sodium chicken or vegetable broth
- 1 1/2 cup (6 ounces) grated gruyere or Swiss cheese
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
- Preheat oven to 350F.
- Tear bread into 1-inch pieces and bake until crisp, stirring once, 10 to 12 minutes.
- Increase oven temperature to 400F.
- Combine onion and squash in a large bowl. Add oil, sage, thyme, salt and pepper. Toss well. Arrange in a single layer on a baking sheet. Roast until onions begin to brown and squash is fork tender, 22 to 25 minutes.
- Coat a 13 x 9-inch baking dish or 12 (1-cup) or 6 (2-cup) ovenproof bowls or ramekins with cooking spray. Place bread in a single layer in the bottom of pan. Distribute half the squash mixture over bread. Sprinkle on half the cheese. Repeat layers.
- Slowly pour in 2 cups broth over top, allowing bread to soak up broth and pressing with the back of a spoon. Add remaining broth until it reaches 1 inch below the pan's rim.
- Reduce oven heat to 375F.
- Cover pan with aluminum foil and place it on a baking sheet to catch drips. Bake, covered, 30 minutes. Remove foil and bake 35 to 45 minutes, until bubbling, puffed and golden brown. Let stand 5 minutes before serving.