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You can bake this in a casserole dish or in individual bowls or ramekins, as we did for the cover. Be sure to use a chewy artisan bread.
10 (½-inch) 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 ½ teaspoon dried
1¼ teaspoons salt
Coarsely ground black pepper
4 cups homemade or canned reduced-sodium chicken or vegetable broth
1½ cups (6 ounces) grated gruyère or Swiss cheese
Instructions
10 (½-inch) 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 ½ teaspoon dried
1¼ teaspoons salt
Coarsely ground black pepper
4 cups homemade or canned reduced-sodium chicken or vegetable broth
1½ cups (6 ounces) grated gruyère or Swiss cheese
1. Preheat oven to 350F.
2. Tear bread into 1-inch pieces and bake until crisp, stirring once, 10 to 12 minutes.
3. Increase oven temperature to 400F.
4. 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.
Recipe by Lynne Sampson Curry, "A Stuffing Called Panade," Nov. 2009.
5. 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.
6. 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.
7. Reduce oven heat to 375F.
8. 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. Serves 12.
Nutritional Information
2. Tear bread into 1-inch pieces and bake until crisp, stirring once, 10 to 12 minutes.
3. Increase oven temperature to 400F.
4. 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.
Recipe by Lynne Sampson Curry, "A Stuffing Called Panade," Nov. 2009.
5. 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.
6. 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.
7. Reduce oven heat to 375F.
8. 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. Serves 12.
Per serving: 190 calories, 9g fat, 20mg chol., 8g prot., 21g carbs., 3g fiber, 600mg sodium.
