Capi's Butternut Squash Casserole
Heat the butter in a large skillet and brown the onions, stirring constantly. Add the butternut squash; season with salt, pepper, and sugar. Stir everything for 4 to 5 minutes until tender. Add the vegetable stock (or chicken stock if you prefer), and cook it down for 2 minutes. Place the mixture in a 9x13-inch casserole dish, cover with aluminum foil and place in a 350° F oven for 30 to 40 minutes.
To make the topping, combine the bread crumbs, white cheddar cheese, rosemary, and thyme in a large bowl.
Increase the oven temperature to 400° F, sprinkle the topping over the squash, and bake an additional 15 minutes.
Recipe provided by Capi Peck
Time to prepare: 1 hour, 15 minutes.