SCALLOPED BUTTERNUT SQUASH WITH CARAMELIZED ONIONS
Makes 6 to 8 servings
Layers of thinly sliced squash, silky onions, and a creamy cheese sauce bake up to bubbly, golden-brown perfection in this elegant side dish.
2 pounds sweet onions, chopped
4 tablespoons unsalted butter
¼ cup all-purpose flour
1 (12-ounce) can evaporated milk
1 cup low-sodium chicken broth
¾ teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 (2½-pound) butternut squash, peeled, halved, and sliced into ⅛-inch-thick half-moons
1 cup grated Parmesan cheese
Garnish: fresh thyme, fresh sage, ground black pepper
1. In a 10-inch cast-iron skillet, cook onion over medium-low heat, stirring occasionally, until very tender and golden brown, about 1 hour. Remove from skillet; wipe skillet clean.
2. Preheat oven to 375°. Spray 10-inch cast-iron skillet with cooking spray.
In a small cast-iron Dutch oven, melt butter over medium heat. Whisk
