Recipe - Butternut Squash With Onions And Sage

4 tablespoon Olive or vegetable oil, lite
4 cup Onions; thinly cut or sliced up
4 Thyme sprigs
2 lg Garlic cloves; minced
8 cup Butternut squash; cut in
1/2inch cubes
One half cup Flour
2 tablespoon Sage leaves; chopped, OR
2 teaspoon Sage, dried
2 tablespoon Parsley; chopped
Salt and pepper to taste
One half cup Gruyere cheese; grated
One half cup Whole milk, PLUS 2 TBS
1 cup Bread crumbs, fresh

Preheat oven to 350 degrees. Lightly oil or butter a gratin dish.

Warm half the oil in askillet, add onions and thyme and cook over
medium0high heat. Stir frequently, until onions are lightly caramelized,
about 12 to 15 minutes. Add half the garlic, season withsalt andpepper and
cook 3 minutes more.

Dredge squash in flour. Heat remaining oil in large pan, add squash and
saute until it begins to brown, about 7 minutes. Add sage and parsley,
season with salt and plenty of pepper; cook another minute or so.

Spread onion mixture on bottom of dish; add squash and cheese. Pour in
milk and cover with bread crumbs.
Cover and bake 25 minutes; remove cover and bake another 25 minutes, until
top is browned. Serves 4.

Per serving: 479 cal; 16 g prot; 16 g fat; 67 g carb; 32 mg chol; 447 mg
sod; 15 g fiber; lacto

Vegetarian Times, Nov 93/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini