Butternut Squash Gratin with Onions and Sage
cup olive oil
4 cups thinly sliced onion
4 thyme sprigs
2 tablespoons chopped sage or 2 tsp dried
salt and freshly milled pepper
6 cups butternut squash, cut into inch cubes
cup flour
2 tablespoons chopped parsley
cup grated Gruyere or Fontina
cup plus 2 tablespoons heated whole milk
1 cup fresh bread crumbs

Preheat the oven to 350 degrees. Lightly oil or butter a 2-quart gratin dish.

Heat half the oil in a skillet over medium heat. Add the onion, thyme, and sage and cook, stirring frequently, until the onions are lightly caramelized, about 15 minutes. Season with tsp salt and pepper to taste. Spread in the gratin dish, return the skillet to medium heat, and add the remaining oil.

Toss the squash with the 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 the parsley, season with salt and plenty of pepper, and cook for 1 minute more. Layer the squash over the onions, cover with the cheese, then add the heated milk. Cover and bake for 25 minutes, then uncover, add the bread crumbs, and bake until the top is browned and the liquid absorbed, about 25 minutes more.

From Vegetarian Cooking for Everyone by Deborah Madison (courtesy of Allison).