A delicious concoction with sweet butternut squash, cheese and salty bacon.
From kraftrecipes.com
HEAT oven to 350ºF.
CUT squash lengthwise in half; discard seeds. Cut each half crosswise into 2 or 3 large slices; remove peel; then slice further into thin slices. Place slices 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, cook bacon in skillet until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to reserved drippings; cook and stir 5 min. or until crisp-tender. Stir in flour and pepper; cook and stir 1 min. Gradually stir in broth; cook and stir 2 to 3 min. or until 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 25 to 30 min. or until squash mixture is heated through and cheese is melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (245g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 240 | ||
Calories from Fat: 123 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 31.9mg | 10 % | |
Sodium 372.9mg | 13 % | |
Potassium 673.2mg | 18 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 19.3g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 240
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