2-lb.
butternut squash, peeled, seeded and cut into 3/4-inch cubes
1/4
cup
butter or margarine, divided
1/2
tsp.
salt, divided
1/4
tsp.
pepper
1
cup
chopped onion
2
cups
toasted bread cubes
1/4
tsp.
crushed dried rosemary
1/4
cup
chopped walnuts (optional)
Directions
Preheat oven to 400°F. Bring large pot of water to boiling. Drop in squash cubes. Cook 7 to 8 minutes or until fork tender. Drain well. Spoon squash into 3-quart baking dish. Toss with 1 tablespoon butter, 1/4 teaspoon salt and pepper; set aside.
Meanwhile, melt remaining 3 tablespoons butter in large skillet over medium heat. Add onion and sauté 5 minutes or until tender. Stir in bread cubes, remaining 1/4 teaspoon salt and rosemary and sauté 1 to 2 minutes to coat with butter. Stir in walnuts; spoon over squash.
Bake 10 minutes or until bread cubes are lightly browned, tossing before serving.
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