Bacon and Cheese Squash Casserole
Butternut squash, bacon and cheese make an easy side dish for a weeknight or a holiday spread. Make at the last minute or make ahead! Squash casserole is a simple and flexible veggie side dish that will convert even (many) squash skeptics into squash eaters.
Ingredients
- 1 butternut squash
- 1 C sour cream or cultured cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika (or smoked paprika if not on GAPS)
- 3 cloves garlic, minced
- 1 C shredded cheese
- 3-4 strips chopped, cooked bacon
- 1/2 C chopped green onion
Instructions
- First, cook your squash. You can bake it in the oven whole on a baking sheet for 45 minutes or so at 350° F or you can cook it in a slow cooker for a couple of hours on high until it is soft. (The exact time will vary considerably depending on the size of the squash. Baking the squash ahead of time while something else is in the oven is ideal in cool weather, and the slow cooker is good in warm weather.)
- After the squash is cooked, cool it and slice lengthwise so you have two halves. Remove the skin and seeds. Slice crosswise into crescent-like slices. Put the slices into a baking dish, such as an 8" square pan.
- In a small bowl, mix sour cream and all the seasonings together. (If you want to add extra cheese or bacon, do that now.)
- Gently fold the mixture into the squash slices. Top with the shredded cheese.
- Bake at 350° F for about 20 minutes, until the casserole is hot and bubbly and the cheese is melted. Top with bacon and green onions. Cool for a few minutes before serving.