Butternut Squash au Gratin
1 butternut squash
4 slices bacon, chopped
1 small sweet onion, thinly sliced
2 tablespoons flour
¼ teaspoon pepper
1 cup chicken broth
1 ½ cups shredded cheddar cheese, divided
Heat oven to 350. Cut squash lengthwise in half; discard seeds and remove peel. Cut each half crosswise into thin slices. Place in a large saucepan; add enough water to cover squash and bring to a boil on high heat. Simmer on medium-low heat 8-10 minutes, until squash is tender. Meanwhile cook bacon in skillet until crisp; remove from skillet and reserve 1 tablespoon of the drippings. Add onion to the reserved drippings, cook and stir five 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 and stir in 1 cup shredded cheddar cheese. Drain the squash. Arrange half in an 8” square baking dish; cover with half the sauce. Repeat layers; top with bacon and remaining cheese. Bake 25-30 minutes.
