Butternut Squash au Gratin

Ingredients

• 4 slices oscar mayer bacon chopped
• 1  butternut squash 
• 1 cup chicken broth 
• 2 Tbsp flour 
• 0.3 tsp pepper 
• 1.5 cups cheddar cheese shredded divided kraft
• 1 small onion sweet thinly sliced

Equipment

• frying pan
• paper towels
• sauce pan
• oven
• baking pan
• slotted spoon

Directions

1. Heat oven to 350F.
2. Cut squash lengthwise in half; discard seeds.
3. Cut each half crosswise into thin slices; remove peels.
4. Place squash in large saucepan.
5. 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.
6. Meanwhile, cook bacon in skillet until crisp, stirring occasionally.
7. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet.
8. Drain bacon on paper towels.
9. 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.
10. Remove from heat. Stir in 1 cup cheese.
11. 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.
12. Bake 25 to 30 min. or until squash mixture is heated through and cheese is melted.