Whipped Butternut Squash Gratin

1. 1

   Preheat oven to 425.

2. 2

   With a sharp knife stab a hole in squash to vent, roast on foil lined baking sheet about 45 to 60 minutes until soft.

3. 3

   When cool enough to handle, peel, cut in half, remove seeds and place flesh in food processor.

4. 4

   Add to squash half of the italian and parmesan cheese, the sour cream, butter, lemon, pepper, garlic powder and red hot, add salt if needed to taste.

5. 5

   Puree in processor and put mixture in a well greased baking dish big enough to hold it all.

6. 6

   Top with remaining cheese and chives and bacon.

7. 7

   At this point you can refrigerate up to 2 days.This is a really good do ahead dish for the holidays, we have it every year.

8. 8

   When you want to bake it, preheat the oven to 425.Have squash at room temperature and bake 25 to 40 minutes just until hot and puffed.

* Per serving · 4 servings · Values may vary.