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Butternut Squash and Cheese Panada (Stuffing) Recipe

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This recipe for Butternut Squash and Cheese Panada (Stuffing) is from Deb's favorites to cook ... Ron's favorites to enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 (1/2 - inch) slices artisan-style multigrain or whole-wheat bread (about 12 oz.)
2 sweet onions, halved and thinly sliced
1 lb. butternut squash, peeled and cut into 1-inch cubes
2 tbsp. extra-virgin olive oil
1 tbsp. chopped fresh sage or 1 tsp. dried
2 tsp. chopped fresh thyme or 1/2 tsp. dried
1 1/4 tsp. salt
pepper
4 c. homemade or canned reduced-sodium chicken or vegetable broth
1 1/2 c. grated Gruyere or Swiss cheese.
Directions:
Directions:
1. Preheat oven to 350º.
2. Tear bread into 1-inch pieces and bake until crisp, stirring once, 10 to 15 minutes
3. Increase oven temperature to 400º.
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 if fork tender, 22 to 25 minutes.
5. Coat a 13 x 9 -inch baking dish 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 375º.
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.
Number Of Servings:
Number Of Servings:
Serves 12

 

 

 

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