Butternut Squash and Cheese Panade

You can bake this in a casserole dish or in individual bowls or ramekins. Be sure to use a chewy artisan bread.

Preheat the oven to 350 degrees

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

1. Preheat the oven to 350 degrees
2. Tear bread into 1-inch pieces and bake until crisp, stirring once, 10 to 12 minutes.
3. Increase oven temperature to 400 degrees.
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 375 degrees.
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.
Serves: 12

Per Serving:

190 calories; 9 grams fat; 20 milligrams cholesterol; 8 grams protein; 21 grams carbohydrates; 3 grams fiber; 600 milligrams sodium.