- 25 mins
- 75 mins
Ingredients
- 1 butternut squash
- 4 slices bacon, chopped
- 1 small sweet onion, thinly sliced
- 2 Tbs. flour
- 1/4 tsp. pepper
- 1 C. chicken broth
- 1 1/2 C. shredded cheddar cheese, divided
Preparation
Step 1
Heat oven to 350*. Cut squash lengthwise in half; discard seeds. Remove peel. Cut each half crosswise into thin slices. Place in large saucepan. Add enough water to cover squash. Bring to boil on high heat; simmer on medium-low 8-10 minutes or until squash is tender.
Meanwhile, cook bacon in skillet until crisp; remove from skillet, reserving 1 Tbs. drippings in skillet. Drain bacon. Add onions to reserved drippings; cook and stir 5 minutes. Stir in flour and pepper; cook and stir 1 minute. Add broth; cook and stir 3 minutes or until sauce is thickened. Remove from heat, stir in 1 cup cheese.
Drain squash. Arrange half in square baking dish; cover with half the sauce. Repeat layers; top with bacon and remaining cheese. Bake 25-30 minutes or until heated through.