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.<\/p>\n
Ingredients<\/p>\n
10 (\u00bd-inch) slices artisan-style multigrain or whole-wheat bread (about 12 ounces)
\n2 sweet onions, halved and thinly sliced
\n1 pound butternut squash, peeled and cut into
\n1-inch cubes
\n2 tablespoons extra-virgin olive oil
\n1 tablespoon chopped fresh sage or 1 teaspoon dried
\n2 teaspoons chopped fresh thyme or \u00bd teaspoon dried
\n1\u00bc teaspoons salt
\nCoarsely ground black pepper
\n4 cups homemade or canned reduced-sodium chicken or vegetable broth
\n1\u00bd cups (6 ounces) grated gruy\u00e8re or Swiss cheese
\nInstructions
\n1. Preheat oven to 350F.
\n2. Tear bread into 1-inch pieces and bake until crisp, stirring once, 10 to 12 minutes.
\n3. Increase oven temperature to 400F.
\n4. 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.<\/p>\n
Recipe by Lynne Sampson Curry, “A Stuffing Called Panade,” Nov. 2009.
\n5. 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.
\n6. 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\u2019s rim.
\n7. Reduce oven heat to 375F.
\n8. 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.
\nNutritional Information
\nPer serving: 190 calories, 9g fat, 20mg chol., 8g prot., 21g carbs., 3g fiber, 600mg sodium.<\/p>\n","protected":false},"excerpt":{"rendered":"
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.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-544","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/544","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=544"}],"version-history":[{"count":5,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/544\/revisions"}],"predecessor-version":[{"id":625,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/544\/revisions\/625"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=544"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=544"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=544"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}