butternut squash casserole.

the recipe i based this off of calls it a "gratin" rather than a "casserole."  now i don't know if there is a technical difference...but no need to use a fancy pants word in place of the glory that is CASSEROLE.  there are few things i love more than one-dish meals.  oh and did you want one with butternut squash, gruyere, sage, and caramelized onions?  YOU GOT IT.

butternut squash casserole.

ingredients.

1/4 c olive oil

4 c thinly sliced onion

4 thyme springs

2 t dried sage

salt and pepper

6 cups butternut squash, cut into 1/2 inch cubes (see this post for a super trick)

1/2 c flour

2 T chopped parsley (or 2 t dried)

1/2 c grated gruyere

1/2 c grated fontina

1/2 c plus 2 T heated milk

1 c breadcrumbs

directions.

1.  preheat oven to 350 and lightly butter a casserole dish.

2.  heat half the oil in a skillet over medium heat.  add onions, thyme, and sage, and cook, stirring frequently, until the onions are lightly caramelized, about 15 minutes.

3.  season with 1/2 teaspoon salt and pepper to taste.  spread in the dish. return the skillet to medium heat, and add the remaining oil.

4.  toss the squash in the flour.  add it to the pan and cook until it begins to brown in places, about 7 minutes.

5.  add the parsley, salt and pepper, and cook for 1 minute more.

6.  layer the squash over the onions, cover with cheeses, and then add the milk.

7.  cover and bake for 25 minutes, then uncover, add the breadcrumbs, and bake until the top is browned and the liquid absorbed, about 25 minutes more.

8.  get ready to have a food-gasm.

cheese is really hard to photograph nicely.