Butternut Squash Panade Recipes

Steps:

• Heat oven to 350 degrees. Butter a deep 9-by-13-inch baking dish and set aside.
• In a large skillet, heat oil until sizzling over medium-high heat. Add onions and cook, stirring often, until softened, about 8 minutes. Season generously with salt and pepper. Continue cooking until onions are nicely browned, about 5 minutes more. Stir in garlic, thyme and sage, then turn off heat.
• Assemble the panade: Line bottom of baking dish with half the bread slices. Add a layer of cooked onion, then a layer of squash. Season squash with salt and pepper. Finish with a layer of grated cheese. Top with remaining bread slices.
• Add water or broth and press down on the top layer of bread to make sure the casserole is evenly saturated. Add more if needed to soak the top layer. It should be damp but not swimming in liquid.
• Cover with foil, place on a sheet pan and bake, covered, for 45 minutes, until squash is tender. Uncover and bake 15 minutes more, until browned and bubbling on top. Let rest 10 minutes before serving.

Steps:

• Combine onion and squash in a lage bowl.
• Add oil and spices, and toss well.
• Arrange in a single layer on a baking sheet. Roast in 400 degree oven until onions begin to brown and squash is tender.
• Grease 9 x 13" cassarole and layer bread, squash mixture and cheese.
• Slowly pour 2 C broth over the top, allowing bread to soak up broth and pressing with back of spoon. Add remaining broth until it reaches 1" below pan's rim.
• Reduce heat 375F and cover pan with foil. Place on baking sheet and bake 30 minutes. Remove foil and bake 35-45 minutes longer, until bubbling puffed and golden. Let stand 5 minutes before serving.

Steps:

• In 12-inch skillet, cook bacon over medium-low heat, stirring occasionally, until crisp. Stir in onion. Cook about 2 minutes, stirring occasionally, until onion is crisp-tender.
• Stir in squash, thyme and pepper. Cover and cook 8 to 10 minutes, stirring occasionally, until squash is tender. Stir in spinach just until wilted.