¾ cup panko (Japanese bread crumbs) or coarse dry bread crumbs
1¾ cups (7 ounces) shredded Tillamook Medium Cheddar Cheese, divided
1 tablespoon Tillamook Butter, melted
3 tablespoons olive oil, divided
3 cups sliced onions
1½ teaspoons salt, divided
½ teaspoon dried thyme
black pepper
2 teaspoons minced garlic
6 cups (approx 2 ½ pounds) butternut squash, peeled, seeded and cut into ½ – inch cubes
3 tablespoons flour
2 tablespoons chopped parsley
½ cup chicken stock