Butternut Squash au Gratin

1. 1

   Heat oven to 350 degrees F.

2. 2

   Cut squash lengthwise in half; discard seeds.

3. 3

   Cut each half crosswise into thin slices; remove peels.

4. 4

   Place squash in large saucepan.

5. 5

   Add enough water to cover squash.

6. 6

   Bring to boil on high heat; simmer on medium-low heat 8 to 10 min.

7. 7

   or until squash is tender.

8. 8

   Meanwhile, cook bacon in skillet until crisp, stirring occasionally.

9. 9

   Remove bacon from skillet with slotted spoon, reserving 1 Tbsp.

10. 10

    drippings in skillet.

11. 11

    Drain bacon on paper towels.

12. 12

    Add onions to reserved drippings; cook and stir 5 min.

13. 13

    or until crisp-tender.

14. 14

    Stir in flour and pepper; cook and stir 1 min.

15. 15

    Gradually stir in broth; cook and stir 2 to 3 min.

16. 16

    or until thickened.

17. 17

    Remove from heat.

18. 18

    Stir in 1 cup cheese.

19. 19

    Drain squash.

20. 20

    Arrange half in 8- or 9-inch square baking dish; cover with half the sauce.

21. 21

    Repeat layers; top with bacon and remaining cheese.

22. 22

    Bake 25 to 30 min.

23. 23

    or until squash mixture is heated through and cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.