Now that fall is in full swing, it’s time for squash. I had never made a recipe using whole squash before, and was nervous about breaking it down. Luckily, I found pre–peeled butternut squash at the supermarket, but I know one day I’ll have to figure out how to break down squash. I plan on using squash a lot this winter, so it’s inevitable that I’ll have to break it down at some point. For now, I like people to peel it for me. I’m lazy.
Try this dish with anything , or as it’s own thing. I served it with simple roasted chicken thighs and salad and it was a really comforting winter dish. Thanks to the Food Network for inspiring the dish.
1 butternut squash [$4]
fresh thyme [$2]
panko bread crumbs 
heavy cream [$2]
1 onion [$1]
1 small package guyere cheese [$5, it’s worth every penny]
optional: Parmesan cheese, parsley if you have it, not necessary if you don’t.
Preheat oven to 400.
Cube squash and place in a large bowl with about a cup of water. Nuke for about 5 minutes or until squash has begun to be tender. Meanwhile, saute butter and minced onion in a large pot until translucent. Drain the squash and add to the pot with the onion and chopped thyme, salt and pepper, and a can of chicken stock. Simmer for about 10 minutes, or until squash is super tender. Some might have begun to break down, but that’s okay.
Add about a half cup or so of cream to the pot and mix with the squash. Place in an oven safe dish. Top with shredded cheese (I had to shred it myself in the food processor, worth it). Top with the panko mixed with a little melted butter and bake for about 30 minutes or until the cheese is super gooey and the breadcrumbs toasty.
Serve nice and warm alone or with an entree.