Butternut squash with onions and sage Recipe

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Butternut squash with onions and sage

Artist:	_	Yield:	4
Categories:	Entrees, Onions, Squash, Vegetables, Vegetarian	Rating:	0
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Ingredients:

4	tbsp	Olive or vegetable oil, lite
4	cup	Onions, thinly sliced
4		Thyme sprigs
2	large	Garlic cloves, minced
8	cup	Butternut squash, cut in
		-?inch cubes
1/2	cup	Flour
2	tbsp	Sage leaves, chopped, OR
2	tsp	Sage, dried
2	tbsp	Parsley, chopped
		Salt and pepper to taste
1/2	cup	Gruyere cheese, grated
1/2	cup	Whole milk, PLUS 2 TBS
1	cup	Bread crumbs, fresh

Procedures:

1	Preheat oven to 350 degrees.
2	Lightly oil or butter a gratin dish.
3	Warm half the oil in askillet, add onions and thyme and cook over medium0high heat.
4	Stir frequently, until onions are lightly caramelized, about 12 to 15 minutes.
5	Add half the garlic, season withsalt andpepper and cook 3 minutes more.
6	Dredge squash in flour.
7	Heat remaining oil in large pan, add squash and saute until it begins to brown, about 7 minutes.
8	Add sage and parsley, season with salt and plenty of pepper; cook another minute or so.
9	Spread onion mixture on bottom of dish; add squash and cheese.
10	Pour in milk and cover with bread crumbs.
11	Cover and bake 25 minutes; remove cover and bake another 25 minutes, until top is browned.
12	Serves Per serving: 479 cal; 16 g prot; 16 g fat; 67 g carb; 32 mg chol; 447 mg sod; 15 g fiber; lacto vegetarian times, nov 93/mm by deeann