saute until caramelized:
2 tablespoons extra virgin olive oil
2 cups yellow onions, thinly sliced
Layer in an oiled 2 quart casserole:
6 cups acorn squash, peeled, coarsely grated, divided into three equal portions
1 1/2 cups Gruyere cheese, grated
2 tablespoons all purpose flour
2 tablespoons unsalted butter
2 teaspoons salt
1/2 teaspoon white pepper
pour over top:
1 cup half and half
mix together and sprinkle on top:
1/2 cup dried bread crumbs
1/3 cup Parmesan cheese, grated
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
In a large skillet, saute onions in 2 tablespoons olive oil over medium heat.
Cook about 20 minutes. Stir often. Spread two cups of squash in dish. Layer with
half of onions, flour, butter, salt, pepper and Gruyere. Repeat. Top with
remaining squash. Pour half and half over top. Now, mix all the ingredients for
the topping. Sprinkle crumb mixture evenly over top.
Bake at 375F for 35 to 40 minutes or until browned.