2 tablespoon extra virgin olive oil
2 cups yellow onions, thinly sliced
6 cups acorn squash, peeled, coarsely grated (divided into three equal portions)
1-1/2 cups Gruyère cheese, grated
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
2 teaspoon salt
1/2 teaspoon white pepper
1 cup Half & Half
1/2 cup dried bread crumbs
1/3 cup Parmesan cheese, grated
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
In a large skillet, sauté onions in 2 T. olive oil over medium heat. Cook about 20 minutes. Stir often.
Spread two cups of squash in dish. Layer with half of onions, flour, butter, salt, pepper, Gruyère.
Top with remaining squash. Pour Half & Half over top. Now, mix all the ingredients for the topping.
Sprinkle crumb mixture evenly over top.
Bake at 375 degrees for 35-40 minutes or until browned.