2 pounds winter squash, peeled, seeded and cut into 1/2 inch cubes
1 tablespoon vegetable or olive oil
1 onion, diced
4 tablespoons unsalted butter, divided
2 tablespoons flour
1/2 cup low sodium chicken broth
1/2 cup milk
1 cup grated parmesan cheese, divided
2 slices bread
1/2 tsp dried thyme
dash nutmeg
salt and pepper
Heat oven to 400. Spray a large baking sheet with cooking spray. Toss the winter squash cubes with the oil and sprinkle with salt and pepper. Spread on the baking sheet into an even layer. Bake 30-35 minutes until tender and beginning to get golden brown on the outside. Set squash aside. Reduce oven temperature to 375. Spray a 9 by 13 pan with cooking spray. Place the bread in a blender or food processor and process to fine crumbs. Melt 2 tablespoons of the butter and stir into the crumbs along with 1/2 cup of the parmesan cheese and the dried thyme. Set aside. Melt the remaining butter in a medium saucepan over medium high heat. When it foams, add the diced onion and cook until caramelized, 10-12 minutes. Add the flour and stir to coat, cook 2 minutes. Whisk in the chicken broth and milk, and whisk constantly until it comes to a simmer and thickens. Remove from heat, and stir in the remaining parmesan cheese and thyme. Taste and add salt and pepper as desired. Fold in the cooked squash cubes and pour into the prepared baking pan. Top with breadcrumbs and bake for 25-30 minutes until bubbling and the bread crumbs are golden brown and crispy. Rest 5 minutes, then serve.
1 tablespoon vegetable or olive oil
1 onion, diced
4 tablespoons unsalted butter, divided
2 tablespoons flour
1/2 cup low sodium chicken broth
1/2 cup milk
1 cup grated parmesan cheese, divided
2 slices bread
1/2 tsp dried thyme
dash nutmeg
salt and pepper
Heat oven to 400. Spray a large baking sheet with cooking spray. Toss the winter squash cubes with the oil and sprinkle with salt and pepper. Spread on the baking sheet into an even layer. Bake 30-35 minutes until tender and beginning to get golden brown on the outside. Set squash aside. Reduce oven temperature to 375. Spray a 9 by 13 pan with cooking spray. Place the bread in a blender or food processor and process to fine crumbs. Melt 2 tablespoons of the butter and stir into the crumbs along with 1/2 cup of the parmesan cheese and the dried thyme. Set aside. Melt the remaining butter in a medium saucepan over medium high heat. When it foams, add the diced onion and cook until caramelized, 10-12 minutes. Add the flour and stir to coat, cook 2 minutes. Whisk in the chicken broth and milk, and whisk constantly until it comes to a simmer and thickens. Remove from heat, and stir in the remaining parmesan cheese and thyme. Taste and add salt and pepper as desired. Fold in the cooked squash cubes and pour into the prepared baking pan. Top with breadcrumbs and bake for 25-30 minutes until bubbling and the bread crumbs are golden brown and crispy. Rest 5 minutes, then serve.
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