WINTER SQUASH GRATIN

Adapted from Cook’s Country Dec. 2014.
If needed, you may substitute fennel for part of the onions

3 Tbls. extra-virgin olive oil
2 Tbls. panko bread crumbs
Salt and pepper
1 lb. onions, halved and sliced thin
2 Tbls. water
2 tsp. chopped fresh sage
1 garlic clove, minced
2 pound Winter Squash
2 Tbls. minced fresh Parsley
1/2 tsp. grated lemon zest

Adjust oven rack to middle position and heat oven to 425 degrees F. Grease 9-inch square baking dish. Combine 2 tsp. and panko in 12-inch skillet and toast over medium-high heat, stirring frequently, until golden brown, about 3 minutes. Transfer to bowl and stir in 1/4 teaspoon salt and generous pinch pepper; set aside. Heat 2 Tbls. oil in now-empty skillet over medium heat until shimmering. Add onions, 1/4 teaspoon salt, and pinch pepper and cook, stirring frequently, until soft and golden brown, about 30 minutes. Add 1 Tbls. water and cook, scraping up any browned bits, until water is evaporated, about 5 minutes. Add remaining water and cook until onions are caramelized and water is evaporated, about 5 minutes longer. Add 1 tsp. sage and garlic and cook until fragrant, about 30 seconds; set aside. Trim ends from squash and peel. Cut in half lengthwise, then quarter each half lengthwise and remove seeds. Cut each piece into 1/4-inch-thick slices (you should have 5 to 6 cups). Toss squash, remaining 2 tsp. oil, remaining sage, 1/2 tsp. salt, and 1/2 teaspoon pepper together in large bowl. Arrange half of squash evenly in prepared dish. Spread half of onion mixture evenly over squash. Arrange remaining squash evenly over onion mixture. Spread remaining onion mixture evenly over squash. Cover dish with aluminum foil and bake until squash is nearly tender, about 40 minutes. Sprinkle panko mixture over top and continue to bake, uncovered, until squash is tender, about 15 minutes longer. Transfer dish to wire rack. Combine parsley and lemon zest in bowl and sprinkle over gratin. Serves 4.