About this recipe: Slightly sweet butternut squash topped with a savoury herbed cheese and breadcrumb topping. It's been a signature dish for the last 12 years. It takes a bit of work, but it is so, so worth it. Your guests will ask you for the recipe, so be prepared.
This dish can easily be made vegetarian by using vegetable stock instead of chicken stock.
Awesome. Added a small amount of cheese sauce to the dish once the butternut was cooked. Truly out of this world. My husband and I at the whole lot! - 28 Aug 2015
I have made this for 30 odd years. The 1st part can all be done on the stove top in a large saucepan. Just add the butternut along with the garlic and onions. Cook 5 min.,then add the stock,cover with lid. Bring to boil, reduce heat, simmer till tender.Remove lid turn up heat and reduce liquid till just moist. (don't let it burn). Put in baking dish and add topping. Just use tasty chedder and parm., cheese. The herbs over power the expensive cheese so why waste your money. - 29 Oct 2008 (Review from Allrecipes US | Canada)
One of the considerations I use in rating any recipe is the cost of the ingredients vs. the taste. Some recipes are worth the expense and some aren't. This one wasn't. My husband and I thought the flavor of this recipe was just OK. I won't make it again because I didn't think it was worth the time it took to make it, but mainly because it is VERY expensive to make. I live in Atlanta and Gruyere cheese is $19.00 per pound! That's right -- an 8 oz. block of it cost me $9.50. When you add in the cost of fresh rosemary and thyme, extra sharp cheddar, and the cost of the squash, it costs about $18.00 to make this dish. It would have to be extra super delicious for me to pay this much to make it again and it just wasn't. - 26 Sep 2008 (Review from Allrecipes US | Canada)