Butternut Squash au Gratin

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prep time

25 min

total time

1 hr 19 min

makes

8 servings, 1/2 cup (125 mL) each

photo by:

kraft

recipe by: kraft

What You Need

1 butternut squash (2 lb./ 900 g)

1 Tbsp. butter

1 small sweet onion, thinly sliced

2 Tbsp. flour

1/4 tsp. pepper

1 cup 25%-less-sodium chicken broth

1-1/2 cups Kraft Old Cheddar Shredded Cheese, divided

1/3 cup Oscar Mayer Real Bacon Recipe Pieces

Make It

HEAT oven to 350ºF.

PEEL squash. Cut lengthwise in half; discard seeds. 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 heat 8 to 10 min. or until squash is tender.

MEANWHILE, melt butter in skillet. Add onions; cook and stir 5 min. or until tender. Stir in flour and pepper; cook and stir 1 min. Gradually stir in broth; cook and stir 2 to 3 min. or until sauce is 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 30 to 35 min. or until squash mixture is heated through and squash is tender.

kraft kitchens tips

How to Select and Prepare Butternut Squash

Butternut squash has a smooth beige skin with slightly bulbous base. Typically weighing between 2 and 3 lb., this winter squash has an orange-yellow flesh with a sweet, slightly nutty flavour. To prepare, simply cut off both ends of the squash and peel before cutting squash lengthwise in half. Scoop out and discard the seeds and stringy fibres, then cut squash into cubes or slices as desired. If desired, squash can be cut up in advance. Store in tightly covered container in refrigerator up to 24 hours before using as desired.