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Ingredients

• 1/2 cup coarse dry bread crumbs
• 1 cup shredded sharp cheddar cheese
• 1 tablespoon butter, melted
• 1 tablespoon olive oil
• 1 small onion, sliced
• 1 tablespoon pepper jelly
• coarse salt and freshly ground black pepper to taste
• 2 teaspoons dried thyme, divided
• 1 clove garlic minced
• 3 cups butternut squash, peeled, seeded and cut into 1/4-inch cubes
• 2 tablespoons all-purpose flour
• 1/4 cup grated parmesan cheese
• 1/4 cup chicken stock or white wine (your choice) I use chicken stock, I used wine until I came up with the pepper jelly addition for sweetness.

Description

I Like To Make This Dish In The Fall. I Have Done The Same Recipe With Other Firm Squashes And Fingerling Potatoes.

Group Recipes