Butternut Squash Sweet Potato and Tomato Cheese Bake Recipe

Preheat oven to 325° F. Butter or grease an 8x10 baking dish. Peel squash, cut in half and remove seeds and pith. Cut into bite sized pieces. In a heavy skillet, over medium high heat, sauté the squash pieces in butter and oil until lightly browned, approximately 10 minutes. Salt and pepper to taste then transfer to a baking dish. Top with sliced sweet potatoes. In the same skillet, over medium low heat, sauté the onions until soft, 2-3 minutes, adding more oil and butter if needed. Add a little more salt and pepper. When softened, spoon over the squash with a slotted spoon. Chop tomatoes and place in the same skillet. Season with thyme, salt and pepper. Cook briskly over medium high heat, stirring occasionally, until the mixture is soft and the liquid is somewhat reduced, approximately 10 minutes. Spoon tomato mixture over the onions, potatoes and squash. Top with cheese and bread crumbs. Bake uncovered for 30 minutes. Increase the heat to 435° F. and bake another 5-10 minutes, just until the cheese is melted and the mixture is bubbly. Note: can make this a day ahead but don't bake it until ready to serve.