Normally, I take a sweeter approach with squash and mash it up with some brown sugar and butter, but this may very well have changed my thinking on that. I actually made something that involved a few of the key ingredients in this for book club a couple of years ago, but kind of forgot about it until this started happening. This was created on a random Monday night, but it would be the perfect addition to your Thanksgiving table. It is buttery, cheesy, delicious comfort food at it’s finest.
Butternut Squash & Red Onion Gratin w/Fresh Thyme
1 butternut squash- seeded, peeled & very thinly sliced
2 Tbls fresh thyme
2 Tbls olive oil
1/2 medium red onion- thinly sliced
4 oz extra sharp cheddar cheese (divided)
1/2 cup panko (I used gluten free)
2 Tbls butter- melted
salt & pepper
1. Preheat oven to 375º. Prepare squash. I cut mine in half the long way, scoop out the seeds, cut off the bulb part and peel it before slicing it very thin. Prepare 8×8 pan by coating with thin layer of olive oil.
2. Toss squash, red onion, thyme, olive oil, salt & pepper to coat. Add in half of cheese and toss to distribute. Dump into oiled pan.
3.Mix remaining cheese, panko, salt and pepper in small bowl. Spread over the top of squash.
4. Drizzle with melted butter.
5. Cover with foil and bake at 375º for 45 minutes. Remove foil after 25 minutes so the top can brown.
6. Remove from oven and let cool slightly.