1/4 stick butter
1/8 cup olive oil
1 medium onion sliced thin
2 – 3 lbs hard winter squash (butternut squash or Kobocha) peeled, seed and cubed
1 tsp sugar
salt & pepper
1 cup chicken stock
mix together 2 cups bread crumbs
1-2 cups grated sharp cheddar (or sub blue cheese mixed with something milder like mozzarella)
a generous Tblsp fresh herbs (rosemary, thyme, oregano, parsley) whatever aromatic, savory fresh herbs you have on hand
Preheat the oven to moderate (350) Sauté the onions in the butter and olive oil until golden, add the diced squash and continue to sauté. After a few minutes season the two with sugar, salt and pepper and continue to sauté until they caramelize.
Transfer to a greased casserole and pour the chicken stock over . Cover and bake for 30 – 45 minutes. At this point you can put it away to finish later if you wish. Otherwise, jump the oven up to 400 and sprinkle the bread crumb mixture over it and back uncovered until browned.