Butternut squash or pumpkin gratin

(a Thanksgiving tradition in our house)

3 c. torn day-old bread (your choice – whole grain makes it more healthful and a bit denser

2 c. cooked squash (any with rich orange color – butternut, pumpkin, kabocha, buttercup)

2 T. olive oil

1/2 c. chopped onion

1 large clove garlic, minced

1 large egg, lightly beaten

1 c. ricotta cheese

1/4 c. Parmesan cheese

3 T. chopped parsley

3/4 t. salt

1/4 t. pepper

fresh bread crumbs or panko

Butternut squash ready to roast

Cover bread with hot water and let stand until softened, 3-5 minutes. Drain and set aside. Saute onion and garlic in oil until tender. Mix bread, squash and rest of ingredients in a large bowl. Add onions and garlic. Spread in oiled 2 quart casserole and sprinkle with bread crumbs. Bake, uncovered 35 minutes until slightly puffed and beginning to brown.