Butternut Squash Panade

Nope. It’s not just me that experiments with new recipes. In fact, since my school semester started getting busier than expected, my husband has stepped in on several occasions to churn out a delicious meal for us. I usually come home drooling and hover over him with a camera while he finishes.

He got a recipe from his mother out in California and literally hung up the phone and said “I want to make this tonight.” So, while I studied, he made this delicious meal, courtesy of my mother-in-law.

Side note: If anyone who reads this wants us to try a recipe and blog about it, we would love to! So much fun!

Deliciously baked with Autumn flavors

Butternut Squash and Cheese Panade
from the recipe book of Dorothy Ritchie (which she took from her local newspaper.)

10 slices muti-grain or whole wheat bread.
2 sweet onions
1 lb butternut squash, halved, peeled and cut into 1-inch cubes
2 Tbsp olive oil
1 Tbsp chopped fresh sage
2 tsp chopped fresh thyme
1 1/4 tsp salt
Coarsely ground black pepper
4 cups vegetable broth
1 1/2 cups (6 ounces) grated gruyere or swiss cheese.

Preheat oven to 350 degrees. Tear bread into 1-inch pieces and bake until crisp, stirring once (about 10-12 minutes). Take bread out. Turn oven up to 400 degrees.

Combine onion and squash in large bowl. Add oil, sage, thyme, salt and pepper. Toss well. Arrange in a single layer on a baking sheet. Roast until onions begin to brown and squash is fork tender, about 22-25 minutes.

Reduce heat to 375 degrees.

Coat a 9 x 13 baking dish with cookin spray. Place toasted bread in a single layer in the bottom of the pan. Distribute half of the squash/onion mixture over the bread. sprinkle half of the bread and repeat layers.

Slowly pour two cups of the broth over the top, allowing bread to soak it up and pressing down with a spoon. Add remaining broth until it reaches 1 inch below pan’s rim. Cover pan with aluminum foil and place it on a baking sheet (in case of drips). Bake covered for 30 minutes. Remove foil and bake another 35-45 minutes until bubbling, puffed, and golden brown. Let stand 5 minutes. Serves 12!

Made by: John!
Shared with: me!
Paired with: Lazy Creek NV Pinot Noir