I use to love this when my mom made it and had forgotten about it..She asked me about making it today, so, tomorrow, we will have it with our supper.
2-lbs. butternut squash
2-oz.thin sliced pancetta or 3-bacon slices
fresh ground pepper
1-c. chicken stock
1/4-c. whipping cream or 1/2 and 1/2
1/3-c. bread crumbs
1/3-c. grated parmesan
Heat oven to 375
Peel and seed the squash, then cut into about 3/4 inch cubes. Season with pepper and combine in a large baking pan with the pancetta, broth, and cream.Cover and Bake 30 min. Uncover pan top squash with bread crumbs and Parmesan bake about 15 min longer or til top is golden and liquid has nearly all evaporated. Makes about 6-8 servings..Reheats well..We use to serve with roasted chicken. Hubbard and Banana squash work as well.
Enjoy,
kadesma
2-lbs. butternut squash
2-oz.thin sliced pancetta or 3-bacon slices
fresh ground pepper
1-c. chicken stock
1/4-c. whipping cream or 1/2 and 1/2
1/3-c. bread crumbs
1/3-c. grated parmesan
Heat oven to 375
Peel and seed the squash, then cut into about 3/4 inch cubes. Season with pepper and combine in a large baking pan with the pancetta, broth, and cream.Cover and Bake 30 min. Uncover pan top squash with bread crumbs and Parmesan bake about 15 min longer or til top is golden and liquid has nearly all evaporated. Makes about 6-8 servings..Reheats well..We use to serve with roasted chicken. Hubbard and Banana squash work as well.
Enjoy,
kadesma