» Butternut Squash, Rosemary and Grape Bake

Ingredients

• 5 tablespoons extra-virgin olive oil
• 2 medium butternut squash (about 4 pounds), peeled and cut into 1-inch chunks or 3 1/2 pounds pre-cut butternut squash chunks (11 cups)
• Kosher salt
• Freshly ground black pepper
• 1/2 large red onion, cut into thin slices
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
• 3/4 cup chicken or vegetable broth
• 2 cups red or black seedless California grapes, stemmed and rinsed
• 2 cups fresh bread crumbs
• 1/2 cup finely grated Parmesan