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Nancy Rogers Savory Butternut Squash


6 T unsalted butter
3 lb. red onions, thinly sliced
salt and freshly ground black pepper
1/2 t fresh thyme, leaves only
1 1/2 lb. butternut squash, peeled, halved and seeded
1/2 cup dry red wine
5 large slices Italian country style bread
2 T olive oil
1 clove garlic
1 1/2 cups chicken stock
8 oz. Gruyere cheese, shredded


Heat 3 T butter in a large skillet, add the onions, salt and pepper to taste and thyme. Saute over medium heat for about 1 hour, stirring occasionally. Slice the butternut squash into 1/4 inch slices. Heat the remaining butter in a saute pan and add the squash in a single layer. Season wiht salt and pepper and cook until almost tender, about 15 minutes.

Meanwhile brush the bread slices with olive oil and toast lightly under the broiler. Rub the toasted bread with the garlic clove, break it up in bite size chunks and place half of it on the bottom of a 9×13 inch baking dish. With a spoon, cover the bread with half of the onions. Layer half of the butternut squash over the onions, and ladle over the stock. Sprinkle with half of the cheese. Repeat another layer with the bread, onions, squash and cheese.

Bake uncovered in a 350 degree oven for 45 minutes to an hour or until the liquid has been absorbed and the cheese is golden

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