French Onion Stuffed Butternut Squash

foodandwine.com

Leesa

¼ cup unsalted butter

4 pounds onions, thinly sliced (about 14 cups) (such as yellow, red, sweet, or white)

½ cup dry sherry

2 fresh thyme sprigs

1 fresh bay leaf

1 cup beef broth, divided

1 teaspoon sherry vinegar

2 medium ( 2 pounds each) butternut squash, stem trimmed, cut lengthwise, and seeded

¼ cup extra-virgin olive oil, divided

1 ¾ teaspoons kosher salt, divided

2 teaspoons chopped fresh thyme, plus more for garnish

1 garlic clove, grated

½ teaspoon black pepper

4 cups cubed (¾-inch pieces) crusty bread

4 ounces low-moisture part-skim mozzarella cheese, shredded (about 1 cup)

4 ounces Gruyère cheese, shredded (about 1 cup)

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