- 10 slices artisan-style multigrain or whole-wheat bread (about 12 ounces)
- 2 sweet onions, halved and thinly sliced
- 1 pound butternut squash, peeled and cut into
- -- 1-inch cubes
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh sage or 1 teaspoon dried
- 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
- 1 1/4 teaspoons salt
- -- Coarsely ground black pepper
- 4 cups homemade or canned reduced-sodium chicken or vegetable broth
- 1 1/2 cups (6 ounces) grated gruyere or Swiss cheese
Preheat oven to 350F.
Tear bread into 1-inch pieces and bake until crisp, stirring once, 10 to 12 minutes.
Increase oven temperature to 400F.
Combine onion and squash in a 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, 22 to 25 minutes.
Coat a 13 x 9-inch baking dish or 12 (1-cup) or 6 (2-cup) ovenproof bowls or ramekins with cooking spray. Place bread in a single layer in the bottom of pan. Distribute half the squash mixture over bread. Sprinkle on half the cheese. Repeat layers.
Slowly pour in 2 cups broth over top, allowing bread to soak up broth and pressing with the back of a spoon. Add remaining broth until it reaches 1 inch below the pan's rim.
Reduce oven heat to 375F.
Cover pan with aluminum foil and place it on a baking sheet to catch drips. Bake, covered, 30 minutes. Remove foil and bake 35 to 45 minutes, until bubbling, puffed and golden brown. Let stand 5 minutes before serving.
Recipe by Lynne Sampson Curry
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