 | | Directions |
- Preheat oven to 325° F.
- Butter or grease an 8x10 baking dish.
- Peel squash, cut in half and remove seeds and pith.
- Cut into bite sized pieces.
- In a heavy skillet, over medium high heat, sauté the squash pieces in butter and oil until lightly browned, approximately 10 minutes.
- Salt and pepper to taste then transfer to a baking dish.
- Top with sliced sweet potatoes.
- In the same skillet, over medium low heat, sauté the onions until soft, 2-3 minutes, adding more oil and butter if needed.
- Add a little more salt and pepper.
- When softened, spoon over the squash with a slotted spoon.
- Chop tomatoes and place in the same skillet.
- Season with thyme, salt and pepper.
- Cook briskly over medium high heat, stirring occasionally, until the mixture is soft and the liquid is somewhat reduced, approximately 10 minutes.
- Spoon tomato mixture over the onions, potatoes and squash.
- Top with cheese and bread crumbs.
- Bake uncovered for 30 minutes.
- Increase the heat to 435° F. and bake another 5-10 minutes, just until the cheese is melted and the mixture is bubbly.
- Note: can make this a day ahead but don't bake it until ready to serve.
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Prep Time: 30 minutes
Cook Time: 40 minutes
Container: 8x10 baking dish
Servings: 6
|  | | Ingredients | | - | | 2 pounds butternut squash |
| - | | 2 tablespoons butter |
| - | | 2 tablespoons oil |
| - | | salt and pepper to taste |
| - | | 10 green onions - sliced including the green tops |
| - | | 1 can sweet potatoes - sliced |
| - | | 4 large tomatoes - peeled and chopped |
| - | | 1 teaspoon thyme |
| - | | 1 cup colby jack cheese or cheddar cheese |
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