Butternut Squash Gratin with Mushrooms, Caramelized Onions and Gruyere

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   1.

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   Preheat oven to 425 degrees F. Add chopped squash to a bowl and toss with 1 tablespoon olive oil, salt and pepper.

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   In a single layer, place squash on baking sheet or large cast iron pan (what I used) and roast until soft, about 30 minutes.

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   2.

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   While squash is roasting, heat the remaining 1 tablespoon olive oil in a pan over medium-high heat.

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   Add sliced onions and cook for 10 minutes.

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   Add brown sugar, balsamic vinegar, salt and pepper.

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   Reduce heat and continue to cook 15-20 minutes.

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   Remove from heat.

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    3.

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    When squash is done roasting, remove from the oven and top with caramelized onions, sliced mushrooms, and Gruyere.

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    Reduce oven temperature to 400 degrees F and cook 15-20 minutes or until the cheese has melted and started to brown.

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    Serve sprinkled with fresh basil.

* Per serving · 4 servings · Values may vary.