Ingredients

The following ingredients have 6 Servings
  • 3 - 4 cups roasted winter squash (mashed slightly)
  • 1 medium onion (diced)
  • 2 cups freshly made bread crumbs seasoned with olive oil, salt and parsley ((Substitute a cup of seasoned bread or cracker crumbs))
  • olive oil
  • 1/2 cup chopped hazelnuts
  • 1/4 cup grated manchego or other hard cheese
  • 1 - 2 teaspoons fresh thyme
  • salt and pepper to taste

Instruction

  • Preheat the oven to 350°F
  • Roast the squash as described in the text.
  • Make the bread crumbs by pulsing two generous handfuls of torn bread in the food processor with a teaspoon or so of olive oil, dried parsley and a tablespoon of manchego cheese. Add salt and other seasonings to taste.
  • Saute the onions and the thyme in a small amount of olive oil until the onions have softened and changed color.
  • When ready to bake, combine the squash, onions, hazelnuts and remaining cheese in a large mixing bowl. Season to taste.
  • Transfer to a baking dish and top with the bread crumbs.
  • Bake for 20 minutes or until the bread crumbs are crunchy and the casserole is bubbly.