Butternut Squash au Gratin

By srumbel

When kids say they love the flavor of a veggie dish, you know you’re onto something. Bacon, melty cheese and butternut squash are hard to resist at any age.
from kraftrecipes.com

Ingredients

• 1 butternut squash
• 4 slices OSCAR MAYER Bacon, chopped
• 1 small sweet onion, thinly sliced
• 2 Tbsp. flour
• 1/4 tsp. pepper
• 1 cup chicken broth
• 1-1/2 cups KRAFT Shredded Cheddar Cheese, divided

Preparation

Step 1

Heat oven to 350ºF.
Cut squash lengthwise in half; discard seeds. Cut each half crosswise into thin slices; remove peels. Place squash in large saucepan. Add enough water to cover squash. Bring to boil on high heat; simmer on medium-low heat 8 to 10 min. or until squash is tender.
Meanwhile, cook bacon in skillet until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to reserved drippings; cook and stir 5 min. or until crisp-tender. Stir in flour and pepper; cook and stir 1 min. Gradually stir in broth; cook and stir 2 to 3 min. or until thickened. Remove from heat. Stir in 1 cup cheese.
Drain squash. Arrange half in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers; top with bacon and remaining cheese.
Bake 25 to 30 min. or until squash mixture is heated through and cheese is melted.


Servings

8 servings, 1/2 cup each