7 cups butternut squash, peeled and diced
vegetable oil
1 large yellow onion, finely chopped
1 pinch kosher salt
2 garlic cloves, minced
¾ cup sour cream
11/2 cups Sargento 4 State Cheddar Cheese
11/2 cups panko breadcrumbs
2 tablespoons unsalted butter, melted
salt and pepper