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Cheesy Butternut Squash Gratin
Makes 6 Servings
*1 small butternut squash, about 1 1/2 pounds, peeled
*2 large slices thick-cut bacon, cut crosswise into 1/4" pieces
*1 medium red onion, cut into 1/4"-thick slices
*2 teaspoons finely chopped fresh sage
*2 teaspoons finely chopped fresh thyme
*1/4 teaspoon coarse salt
*1 teaspoon freshly ground black pepper
*1 1/4 cups (5 ounces) Sargento Artisan Blends Shredded Swiss Cheese
*1/4 cup heavy cream
*1/2 cup (2 ounces) Sargento Artisan Blends Shredded Parmesan Cheese
*1/2 cup toasted breadcrumbs
1Preheat oven to 400F degrees.
2Cut squash in half lengthwise and remove the seeds. Cut crosswise into 1/4"-thick slices. Set aside.
3In a medium skillet, cook bacon until brown and crisp. Drain on a paper towel-lined plate. Remove all but 1 tablespoon of the fat. Saute the onion over medium-high heat in the bacon fat until the onions are soft, but not brown, 5 to 7 minutes.
4Butter an 8"X8" baking dish. Distribute half the squash slices in the dish. Sprinkle with half of the sage, thyme, salt and pepper. Arrange half of the onions and half of the bacon over the squash. Repeat.
5Top with Swiss cheese. Pour the cream around the edges of the gratin. Cover loosely with foil and bake for 35 minutes.
6Remove the foil and add the Parmesan cheese. Top with breadcrumbs. Turn oven down to 375F degrees and bake, uncovered, 15 to 20 minutes, or until cheeses and breadcrumbs are golden brown. Transfer to a cooling rack and let stand for 15 minutes before serving.
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