- 5 tablespoons extra-virgin olive oil
- 2 medium butternut squash (about 4 pounds), peeled and cut into 1-inch chunks or 3 1/2 pounds pre-cut butternut squash chunks (11 cups)
- Kosher salt
- Freshly ground black pepper
- 1/2 large red onion, cut into thin slices
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 3/4 cup chicken or vegetable broth
- 2 cups red or black seedless California grapes, stemmed and rinsed
- 2 cups fresh breadcrumbs
- 1/2 cup finely grated Parmesan
Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add half the squash and season liberally with salt and pepper. Cook stirring occasionally, until browned, about 5 to 7 minutes, then transfer to the baking dish. Repeat browning of remaining squash with another tablespoon of olive oil and more salt and pepper. Transfer to baking dish.
Heat another tablespoon of the oil in the skillet and add the onion and rosemary. Season with salt and pepper and cook until softened, about 5 minutes. Pour in the broth and scrape up any browned bits on the bottom. Bring to a simmer and pour into baking dish. Cover with foil and bake until squash is very tender, about 40 minutes.
Raise the oven temperature to 450°F. Remove the dish from the oven and take off the foil. Sprinkle the grapes over the top. In a medium bowl, mix together the breadcrumbs, Parmesan and remaining 3 tablespoons olive oil and season with salt and pepper. Sprinkle over the squash. Bake until top is browned and bubbling, or about 10 to 15 minutes longer.
Nutritional analysis per serving:
Calories 259; Protein 6.6 g; Carbohydrate 36 g; Fat 12 g; 38% Calories from Fat; Cholesterol 10 mg; Sodium 266 mg; Fiber 4.7 g.