| Martine Sicard |
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| BUTTERCUP SQUASH AU GRATIN |
Buttercup Squash au Gratin
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| Non-Stick Cookware Set $29.99 |
| Nonstick Frying Pan Set $19.99 |
| Steak Knife with Wood Stand $9.99 |
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Makes 8 servings
INGREDIENTS
1 1/2 cups Sharp Cheddar, grated (about 6 ounces)
1 1/2 cups fresh bread crumbs (about 3 slices firm white bread)
2 tablespoons Salted Butter
2 cups chopped onions
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves, crumbled
1/4 teaspoon ground black pepper
2 pounds Buttercup squash, peeled and seeded
1 cup chicken broth
DIRECTIONS
1. Preheat oven to 375°F. Combine cheese and bread crumbs in bowl and set aside.
2. In large skillet over medium heat, melt butter. Add onions and sugar. Stir often until
onions are golden, about 10 minutes. Stir in salt, thyme and pepper, and then transfer
mixture to 1 1/2-quart baking dish.
3. Cut squash into smaller chunks and cut these chunks into 1/8-inch-thick slices. Add to
onions and stir together well.
4. Pour 3/4 cup of chicken broth evenly over squash. Cover dish tightly with lid or foil and
bake for about 70 minutes, or until squash is tender and broth is nearly all absorbed. If
squash appears dry, add remaining 1/4 cup broth.
5. Sprinkle squash with reserved bread crumb mixture. Bake until topping is golden, about
20 minutes longer.
INGREDIENTS
1 1/2 cups Sharp Cheddar, grated (about 6 ounces)
1 1/2 cups fresh bread crumbs (about 3 slices firm white bread)
2 tablespoons Salted Butter
2 cups chopped onions
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves, crumbled
1/4 teaspoon ground black pepper
2 pounds Buttercup squash, peeled and seeded
1 cup chicken broth
DIRECTIONS
1. Preheat oven to 375°F. Combine cheese and bread crumbs in bowl and set aside.
2. In large skillet over medium heat, melt butter. Add onions and sugar. Stir often until
onions are golden, about 10 minutes. Stir in salt, thyme and pepper, and then transfer
mixture to 1 1/2-quart baking dish.
3. Cut squash into smaller chunks and cut these chunks into 1/8-inch-thick slices. Add to
onions and stir together well.
4. Pour 3/4 cup of chicken broth evenly over squash. Cover dish tightly with lid or foil and
bake for about 70 minutes, or until squash is tender and broth is nearly all absorbed. If
squash appears dry, add remaining 1/4 cup broth.
5. Sprinkle squash with reserved bread crumb mixture. Bake until topping is golden, about
20 minutes longer.
