Active Time: about 20 minutes
Total Time: about 1 1/2 hours
3 lbs butternut squash, halved longways, seeds scooped out
4 Tbsp olive oil
1 1/2 C onion, thinly sliced
2 Tbsp fresh sage, chopped finely
1 1/2 tsp dried thyme
1 tsp cumin seeds
freshly ground black pepper
1/2 C low-sodium chicken broth
3/4 C fresh breadcrumbs
1/2 C freshly grated grana padano
1 Tbsp olive oil
1 tsp dried basil
1 tsp dried rosemary
Roast your squash in a 350F oven for about 30 minutes. Peel, then cut the squash into 1-cubes. Leave oven on.
Heat the olive oil in a large skillet over medium heat. Add the onion, season with some pepper, and cook until onion is transparent. Add the squash, sage, thyme, and cumin seeds, and continue to cook until onion and squash begin to brown.
Scrape contents of skillet into a 9x13 casserole and pour in the chicken broth. Place in over for about 30-40 minutes until the liquid is almost evaporated. Combine the breadcrumbs, cheese, olive oil, basil, and rosemary in a bowl. Distribute evenly over the top of the casserole and return to the oven until the breadcrumbs begin to brown. Remove from the oven and let cool for about 10 minutes before serving.