Butternut Squash Gratin with Mushrooms, Caramelized Onions and Gruyere

• 1 whole Butternut Squash, Peeled, Halved, And Chopped
• 2 Tablespoons Olive Oil, Divided
• 1 whole Onion, Halved And Thinly Sliced
• 1- 1/2 teaspoon Brown Sugar
• 1 Tablespoon Balsamic Vinegar
• Salt And Pepper, to taste
• 10 whole Button Mushrooms, Sliced Into Thick Pieces
• 6 ounces, weight Gruyere, Shredded
• 4 Tablespoons Basil, Slivered

1. 1.
2. Preheat oven to 425 degrees F. Add chopped squash to a bowl and toss with 1 tablespoon olive oil, salt and pepper.
3. In a single layer, place squash on baking sheet or large cast iron pan (what I used) and roast until soft, about 30 minutes.
4. 2.
5. While squash is roasting, heat the remaining 1 tablespoon olive oil in a pan over medium-high heat.
6. Add sliced onions and cook for 10 minutes.
7. Add brown sugar, balsamic vinegar, salt and pepper.
8. Reduce heat and continue to cook 15-20 minutes.
9. Remove from heat.
10. 3.
11. When squash is done roasting, remove from the oven and top with caramelized onions, sliced mushrooms, and Gruyere.
12. Reduce oven temperature to 400 degrees F and cook 15-20 minutes or until the cheese has melted and started to brown.
13. Serve sprinkled with fresh basil.

butternut, olive oil, onion, brown sugar, balsamic vinegar, salt, mushrooms, weight gruyere, basil

Taken from tastykitchen.com/recipes/main-courses/butternut-squash-gratin-with-mushrooms-caramelized-onions-and-gruyere/ (may not work)