Smiths' Recipe

Butternut Squash au Gratin

1 butternut squash (about 2 lbs)
1 tbsp butter
1 small onion, thinly sliced
2 tbsp flour
1/4 tsp pepper
1 C reduced-sodium chicken broth
1 1/2 C shredded cheddar cheese, divided
1/3 C chopped cooked bacon (optional)

Preheat oven to 350 degrees F. Peel squash. Cut in half lengthwise and scoop out seeds. Cut each half crosswise into thin slices and place in a large saucepan. Add enough water to cover. Bring to boil over high heat; simmer on medium-low for 8-10 min. or until tender.

Meanwhile melt butter in skillet. Add onion; 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 2-3 min. or until sauce is thickened. Remove from heat. Stir in 1 C cheese.

Drain squash. Arrange half in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers; top with bacon (if using) and remaining cheese. Bake 30-35 min. or until mixture is heated through and squash is tender.

Makes 8 servings

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