Butternut Squash Gratin

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 large onions, cut into 1-inch squares
• 3 tablespoons chopped fresh sage
• Salt and freshly ground black pepper to taste
• 3 pounds butternut squash – peeled, seeded, and cut into 1/2-inch cubes
• 2 cloves garlic, minced
• 3/4 teaspoon salt
• 10 tablespoons heavy whipping cream
• 1 cup fresh bread crumbs
• 1 1/2 tablespoons butter, melted

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a gratin baking dish with butter.

Heat 1 tablespoon butter and olive oil in a large skillet over low heat; add onions and sage. Cover and cook, stirring occasionally, until onions are browned, about 25 minutes. Season with salt and black pepper.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 10 to 20 minutes. Transfer squash to prepared gratin dish; toss with garlic and 3/4 teaspoon salt. Add the caramelized onions to the pan and gently mix to combine.

Warm cream in a saucepan over low heat; pour over squash mixture. Stir to coat. Combine bread crumbs and 1 1/2 tablespoons melted butter together in a bowl; sprinkle over squash mixture.

Bake in the preheated oven until gratin is bubbling and breadcrumbs are browned, 20 to 25 minutes.