Baked Butternut Squash

All ingredients tossed in Pyrex.

After 45-50 minutes, add parmigiano reggiano cheese

Baked with cheese melted

This recipe originally came from Bon Appetit.  I made it for Thanksgiving

in 1995 for the first time, out of their November issue. 

For the life of me, I now can not find the recipe.  Luckily it was in my head.

I have decided to make a few changes, so I guess the recipe is now my own version.

This squash is a fabulous accompaniment to your Thanksgiving feast. 

I think any side dishes with pork always add enhancement to the

roasted turkey. 

As Always, 

ENJOY!

3 1/2 lb. butternut squash, cut into 1" cubes

1/2 cup diced onion

3 slices of thick bacon cut into 1/2 " strips

olive oil

sea salt

1/2 cup parmigiano reggiano

   In a large bowl, toss together the cubed squash, onions and bacon with a drizzle of olive oil and a sprinkling of sea salt.  Put this into a 9x13 baking dish.  Cover with foil and place in a 350 degree oven for 45-50 minutes.

    Remove from oven, carefully remove the foil cover, being cautious due to steam. Sprinkle the top with the parmigianno reggiano cheese.  Put back in oven for 10 min until cheese is melted.  If you want the cheese and bacon to be brown, run the dish under the broiler for a few minutes, watching carefully so as to not burn.  Serve hot.