Preheat oven to 400°; spray the baking dish with cooking spray.
In a large skillet, melt the 2 tablespoons of un-melted butter over medium-high heat and heat for 2 minutes.
Add the onions and cook 10 minutes, stirring occasionally.
Reduce the heat to low and add the mustard, sugar and ¼ cup water.
Cook the onion mixture 15 minutes or until the onions are very soft and golden brown, stirring occasionally.
In a large bowl, toss the squash, 1 tablespoon Carolina Seasoning and 1 tablespoon melted butter.
Spread the squash in a single layer on a rimmed baking pan and bake 20 minutes.
Transfer the squash to the prepared baking dish.
In a small bowl, stir the cheese, breadcrumbs, and remaining 1 tablespoon melted butter and 1 teaspoon Carolina Seasoning. Top the squash mixture with the onion mixture and sprinkle with the breadcrumb mixture.
Bake the gratin 15 minutes or until the squash is tender and top is golden brown; garnish with onion, if desired. Makes about 6 cups.
To make this dish ahead of time, don’t top the gratin with the breadcrumbs. Cover and refrigerate the gratin and breadcrumb mixture separately for up to 2 days. To prepare the gratin, sprinkle it with the breadcrumb mixture and bake, uncovered, at 400° for 45 minutes or until it’s heated through, squash is tender and top is golden brown.
Try replacing Gruyère cheese with different cheeses such as smoked Gouda, Monterey Jack and/or smoked Cheddar.
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