Butternut Squash and Cheese Panade

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 servings


10slices artisan-style multigrain or whole-wheat bread (about 12 ounces)
2-- sweet onions, halved and thinly sliced
1pound butternut squash, peeled and cut into
-- 1-inch cubes
2tablespoons extra-virgin olive oil
1tablespoon chopped fresh sage or 1 teaspoon dried
2teaspoons chopped fresh thyme or 1/2 teaspoon dried
1 1/4teaspoons salt
-- Coarsely ground black pepper
4cups homemade or canned reduced-sodium chicken or vegetable broth
1 1/2cups (6 ounces) grated gruyere 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.
  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.

Recipe by Lynne Sampson Curry

Nutritional Info *per serving

  • Calories 190
  • Fat 9g
  • Cholesterol 20mg
  • Sodium 600mg
  • Carbohydrate 21g
  • Fiber 3g
  • Protein 8g