Butternut Squash Panade
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter
- 3tablespoons olive oil
- 3medium onions, thinly sliced (about 4 cups)
- Salt and pepper
- 4cloves garlic, minced
- 2teaspoons chopped fresh thyme
- 2teaspoons chopped fresh sage
- 12ounces sliced stale country bread (if not quite stale, toast lightly and let cool before using)
- 1pound butternut or other winter squash, peeled and sliced ¼-inch thick
- 8ounces Gruyère or Comté cheese, grated
- 4cups water or broth, more as needed
Nutritional analysis per serving (8 servings)
356 calories; 20 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 13 grams protein; 786 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Butter a deep 9-by-13-inch baking dish and set aside.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
Great flavor but came out more soupy/soggy than pictured. Would recommend using less than 4 cups of water
Bread on bottom of casserole was very soggy - not a pleasant texture. Flavors were good, but the onions, herbs and cheese overwhelmed the taste of the butternut squash. Might try this in the future with lasagna noodles, rather than the bread, which I think would hold up better.
I like this dish a lot but after making it twice now, would recommend part cooking the squash rather than adding it raw into the dish. And then you definitely would be need 4 cups of liquid which seems to make it soggy. Could probably do with 3 or less.
It was fine. I added miso to the broth which I liked. I wish I had added cheese on top like the picture, that would have helped with the texture.
The talk about soggy bread made me nervous so I made this dish as grilled sandwiches. Very tasty with roasted potatoes on the side,
This was outstanding. All the best attributes of Thanksgiving stuffing and French onion soup combined, plus butternut squash. Nothing not to love here!