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
4 c. homemade or canned reduced-sodium chicken or vegetable broth
1 1/2 c. grated Gruyere or Swiss cheese.
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.