Skillet Buttercup Squash with Bacon for

Skillet Buttercup Squash with Bacon

1 hour, 30 minutes

Makes 6 to 8 servings

• 2 buttercup squash (medium size)
• 6 slices bacon (regular thickness, not thick-cut)
• 1/2 cup chopped onion
• 2 tablespoons unsalted butter
• 1/4 teaspoon fresh ground pepper

1. Preheat oven to 350 degrees F.
2. Cut squashes in half. Scoop out and discard seeds and stringly flesh.
3. Place squash halves cut side down in a baking dish (or two baking dishes if needed). Add about 1/2-inch hot water to the dish(es). Cover with foil and bake for 45 minutes.
4. Allow squash to cool to room temperature. Scrape out the flesh into a bowl and discard skins. Mash squash thoroughly. You should have about 4 cups of mashed squash.
5. Brown bacon in a medium skillet. Use a slotted spoon to transfer bacon to a plate. Pour out most of the bacon fat, leaving only about 1 tablespoon in the skillet.
6. Add onion to the skillet and cook over medium heat until soft and translucent, about 5 minutes.
7. Return cooked bacon to the skillet along with squash, butter, and pepper. Stir to combine.
8. Cook until thoroughly heated, stirring occasionally.

Recipe adapted from one in the Southern Living 1985 Annual Recipes cookbook (out of print).