Butternut Squash, Rosemary and Grape Bake
- Yield 8 to 10 servings
Not only a fabulous entrée, small portions of this casserole can be a great afternoon snack option.
- 5 tablespoons extra-virgin olive oil
- 2 medium butternut squash (about 4 pounds), peeled and cut into 1-inch chunks or 4 pounds pre-cut butternut squash chunks (11 cups)
- Kosher salt
- Freshly ground black pepper
- 1/2 large red onion, cut into thin slices
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 3/4 cup chicken or vegetable broth
- 2 cups red or black seedless California grapes, stemmed and rinsed
- 2 cups fresh breadcrumbs
- 1/2 cup finely grated Parmesan
- Preheat the oven to 375F. Grease a 13 x 9-inch baking dish.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add half the squash and season liberally with salt and pepper. Cook stirring occasionally, until browned, about 5 to 7 minutes. Transfer to the baking dish. Repeat browning of remaining squash with another tablespoon of olive oil and more salt and pepper; transfer to baking dish.
- Heat another tablespoon of the oil in the skillet and add the onion and rosemary. Season with salt and pepper and cook until softened, about 5 minutes. Pour in the broth and scrape up any browned bits on the bottom. Bring to a simmer and pour into baking dish. Cover with foil and bake until squash is very tender, about 40 minutes.
- Raise the oven temperature to 450F. Remove the dish from the oven and remove the foil. Sprinkle the grapes over the top. In a medium bowl, mix together the breadcrumbs, Parmesan and remaining 3 tablespoons olive oil and season with salt and pepper. Sprinkle over the squash. Bake until top is browned and bubbling, or about 10 to 15 minutes longer.