Find a new crowd-favorite with our creamy Butternut Squash au Gratin. Our Butternut Squash au Gratin is topped with savory bacon and melty cheese.
What You Need
Original recipe yields 8 servings
1 butternut squash
4 slices OSCAR MAYER Bacon, chopped
1 small sweet onion, thinly sliced
2 Tbsp. flour
1/4 tsp. pepper
1 cup fat-free reduced-sodium chicken broth
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
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Let's Make It
Heat oven to 350ºF.
Cut squash lengthwise in half; discard seeds. Cut each half crosswise into thin slices; remove peels. Place squash 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.
This delicious vegetable side is sure to be a hit at your next party. Prepare it in an 8x8-inch Chinet Bakeware® baking pan, then secure the tight-fitting lid for easy transport to your potluck or other destination. The nonstick Chinet Bakeware® baking pan even doubles as a serving dish. And since it’s microwaveable, it’s the perfect pan for both storing and reheating any leftovers.
Serve with hot cooked chicken, turkey or pork.
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 flavor. 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 fibers, 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.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.