Butternut Squash Gratin with Onions and Sage

Butternut Squash Gratin with Onions and Sage

1/4 cup olive oil
4 cups thinly sliced onion
4 thyme sprigs
2 tablespoons chopped fresh sage or 2 teaspoons dried
Salt and freshly ground pepper
6 cups butternut squash, cut into 1/2-inch cubes
1/2 cup flour
2 tablespoons chopped parsley
1/2 cup grated Gruyere or Fontina cheese
1/2 cup plus 2 tablespoons heated whole milk
1 cup fresh breadcrumbs

Preheat oven to 350 degrees. Lightly oil or butter a 2-quart gratin dish.
In a skillet, heat 2 tablespoons oil over medium heat.
Add onion, thyme and sage, and cook, stirring frequently, about 15 minutes until onions are lightly caramelized.
 Season with 1/2 teaspoon salt and pepper to taste.
 Spread in the gratin dish, return the skillet to medium heat, and add remaining 2 tablespoons oil.
Toss squash in flour, letting the excess fall away.
 Add it to the pan and cook until it begins to brown in places on both sides, about 7 minutes.
Add parsley, season with salt and plenty of pepper, and cook for 1 minute.
Layer the squash over the onions.
Cover with cheese, then add milk.
Cover and bake for 25 minutes.
 Uncover and top with breadcrumbs.
Bake about 25 minutes until the top is browned and the liquid absorbed.

Makes 4 servings.