Sunday, August 5, 2012


1 butternut squash
4 slices bacon, cut up
1 small sweet onion, sliced thin
2 tbsp flour
1/4 tsp freshly ground black pepper
1 cup chicken or vegetable broth
1 1/2 cups shredded Cheddar cheese, divided

Preheat oven to 350 degrees.

Cut the squash in half lengthwise; discard seeds.  Peel and cut each half into thin slices.

Place the squash slices in a saucepan with enough water to just cover squash.  Bring to a boil over high heat; turn heat to medium-low and simmer for 8 to 10 minutes until tender.

While squash cooks, fry the bacon in a skillet until crisp.  Drain, reserving 1 tablespoon of the drippings.  Set bacon aside and return the tablespoon of drippings to the skillet; add the onion and cook while stirring for about 5 minutes.  Stir in the flour and pepper; cook, stirring for 1 minute.  Add the broth, cook and stir about 3 minutes until thickened.  Remove from the heat and stir in 1 cup of the cheese.

Drain the squash.

Spray a square baking dish very lightly with nonstick cooking spray.  Arrange half of the squash slices in the bottom of the dish; cover with half the sauce.  Repeat the layers and top with the bacon then the remaining half cup of cheese.

Bake at 350 degrees for 25 to 30 minutes or until heated through.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.