Title: Butternut squash with onions & sage
 Categories: Vegetarian, Lacto, Main dish
      Yield: 4 Servings
 
      4 tb Olive or vegetable oil, lite
      4 c  Onions; thinly sliced
      4    Thyme sprigs
      2 lg Garlic cloves; minced
      8 c  Butternut squash; cut in
           -1/2-inch cubes
    1/2 c  Flour
      2 tb Sage leaves; chopped, OR
      2 ts Sage, dried
      2 tb Parsley; chopped
           Salt and pepper to taste
    1/2 c  Gruyere cheese; grated
    1/2 c  Whole milk, PLUS 2 TBS
      1 c  Bread crumbs, fresh
 
   Preheat oven to 350 degrees. Lightly oil or butter a gratin dish.
  
   Warm half the oil in askillet, add onions and thyme and cook over
  medium0high heat. Stir frequently, until onions are lightly
  caramelized, about 12 to 15 minutes. Add half the garlic, season
  withsalt andpepper and cook 3 minutes more.
  
   Dredge squash in flour. Heat remaining oil in large pan, add squash
  and saute until it begins to brown, about 7 minutes. Add sage and
  parsley, season with salt and plenty of pepper; cook another minute
  or so.
  
   Spread onion mixture on bottom of dish; add squash and cheese. Pour
  in milk and cover with bread crumbs.
   Cover and bake 25 minutes; remove cover and bake another 25 minutes,
  until top is browned. Serves 4.
  
   Per serving: 479 cal; 16 g prot; 16 g fat; 67 g carb; 32 mg chol;
      447 mg sod; 15 g fiber; lacto
  
   Vegetarian Times, Nov 93/MM by DEEANNE