Serves 8 to 10.
From "The Lee Bros. Southern Cookbook."
31/2lb. winter squash, such as butternut, kabocha or acorn, peeled and cut in1/4-inch-thick slices (about 6 c.)
5 tbsp. unsalted butter, plus more for the pan
1 tbsp. extra-virgin olive oil
2 large yellow onions, trimmed, peeled and chopped (about 3 c.)
1 c. whole or low-fat buttermilk
2 eggs, beaten
21/2tsp. minced fresh thyme
1/2c. bread crumbs, preferably homemade, toasted
3/4tsp. kosher salt
1/2tsp. freshly ground black pepper
1/4c. pumpkin seeds or pecans, toasted, divided
2 c. coarsely grated Cheddar cheese (about 8 oz.), divided
Preheat oven to 375 degrees. Butter a 9- by 13-inch baking dish or a 4-quart casserole.
Place 3 quarts water in a large stockpot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set it aside.
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