Apple-Butternut Squash Bake with Panko, Rosemary, and Gruyere - Cooking Contest Central

Ingredients

• ⅓ cup Country Crock Cinnamon Spread
• 2 cups onions, thinly sliced
• 2 apples, peeled and chopped
• 2½ lbs butternut squash, peeled, seeded, cut into ½ inch cubes (about 4 cups)
• 2 tsp brown sugar
• 1 tsp salt
• ½ tsp black pepper
• ½ cup apple cider
• ¼ cup chicken stock
• 1½ cups Panko bread crumbs
• 2 cups Gruyere cheese, grated
• 2 TBSP fresh rosemary, minced