1/2 cup diced onion
1 clove garlic, minced
1 (2 1/2 pound) butternut squash (peeled, seeded, and cut into 3/4-inch chunks)
1 tablespoon brown sugar
1 cup chicken broth
8 ounces shredded Gruyere cheese
8 ounces shredded extra-sharp Cheddar cheese
1 cup dry bread crumbs
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/4 cup grated Parmesan cheese
Melt the butter in a large skillet over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more. Scrape the squash into a greased 9x13-inch baking dish, and pour in the chicken broth. Wrap tightly with aluminum foil.
Bake at 350 degrees until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle on the cheese mixture over the squash. Sprinkle the Parmesan cheese on top of that. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.
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