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This is arguably the only way to eat winter squash. In the oven, the bread becomes surprisingly light, fluffy, and silky, the squash turns intensely flavorful, and the cheese melts into a browned and bubbly cap.
Prep.
Category:
Ingredients
For 10 Serving(s)
winter-squash-onion-and-red-wine-pandade
- 1/4 c olive oil
- 5 onions
- 6 clv garlic
- 2 bay leaves
- 12 thyme sprigs
- 1 c red wine
- 2 q chicken stock
- 2 lb acorn squash
- salt
- pepper
- 10 sli bread
- 1 oz Parmigiano
- 2 oz Gruyère
Winter Squash, Onion, and Red Wine Pandade Directions
- Heat the olive oil in a large stockpot over medium heat. Add the onions and cook, stirring occasionally, until they begin to soften. Add the garlic, the bay leaves, and the thyme. Continue to cook the onions until they just begin to brown, 20-30 minutes. Add the red wine, and continue to cook until reduced by half. Add the stock, and simmer for an additional 30 minutes.
- Heat a large sauté pan over medium heat. Lightly brown the slices of bread in more olive oil, and set aside.
- Preheat the oven to 375˚F.
- Cover the bottom of a large casserole dish with 5 of the slices of bread. Ladle onions and broth over the bread to cover. Arrange the squash in a single layer, then ladle more of the broth and onions to cover the squash. Place the remaining slices of bread on top, and add more broth and onions until the bread is well soaked. Cover evenly with the grated cheeses.
- Bake, covered, for 45 minutes. Uncover and bake another 45 minutes, until well browned. To serve, scoop into bowls, and ladle more of the hot broth around it.