Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Preheat oven to 350 degrees. Lightly oil or butter a gratin dish.

Warm half the oil in askillet, add onions and thyme and cook over
medium0high heat. Stir frequently, until onions are lightly
caramelized, about 12 to 15 minutes. Add half the garlic, season
withsalt andpepper and cook 3 minutes more.

Dredge squash in flour. Heat remaining oil in large pan, add squash
and saute until it begins to brown, about 7 minutes. Add sage and
parsley, season with salt and plenty of pepper; cook another minute
or so.

Spread onion mixture on bottom of dish; add squash and cheese. Pour
in milk and cover with bread crumbs.
Cover and bake 25 minutes; remove cover and bake another 25 minutes,
until top is browned. Serves 4.

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 DEEANNE

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