From Debbie Straughn ~ Thanks, Debbie!
1 - 2 butternut squash, peeled and cut into large chunks. Boil until just tender and still a bit firm. (You dont want to overcook here it as it cooks some more in the oven.) Drain well and place in a baking dish. Pour enough heavy cream over so the pumpkin is 3/4 covered. Sprinkle diced bacon over the top. Place in oven for about 30 mins on 350F. This allows the cream to thicken some. Add grated cheese of choice on top and return to oven and bake until cheese is golden brown. (About another 5 mins).
Posted on Tue, November 26, 2013
by Emily March