Super-Savory Mashed Butternut Casserole

3 slices center-cut bacon or turkey bacon
1 1/2 cups chopped sweet onion
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/8 tsp. cayenne pepper
3/4 tsp. salt
8 cups cubed butternut squash (click for tips)
1 tsp. chopped garlic
1/4 tsp. black pepper
3 wedges The Laughing Cow Light Creamy Swiss cheese

1. Look for a long squash with a short round section. The round part is mostly hollow, with seeds and stuff that need to be removed. But the long part is all flesh, perfect for cubing, spearing, etc.

2. Start by hacking off the ends and then slicing the squash in half widthwise. Then you'll have two easy-to-work-with pieces with flat ends.

3. Use a vegetable peeler to remove the skin. Drag it firmly down the length of the pieces in strips. Keep peeling until you get to the bright orangey-yellow part. EZ.

4. Once your squash halves are peeled, use a sharp knife to cut them in half lengthwise. If your squash is unusually firm and tough to slice, try nuking it in the microwave for about 45 seconds to soften it.

5. Carefully slice or scoop out the sections of the squash with the seeds and fibers attached, and throw them away. Then chop or slice the rest of the squash. Done!

Directions:
Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add onion, butter, and cayenne pepper. Sprinkle with 1/4 tsp. salt. Cook and stir until slightly softened, 3 - 5 minutes.

Reduce heat to medium low. Stirring frequently, cook until browned and caramelized, 20 - 25 minutes. Remove from heat.

Meanwhile, bring a large pot of water to a boil. Add squash and cook until very tender, 10 - 15 minutes.

Preheat oven to 375 degrees. Spray an 8" X 8" baking pan with nonstick spray.

Drain squash, and transfer to a large bowl. Mash with a potato masher.

To the large bowl, add garlic, black pepper, and remaining 1/2 tsp. salt. Add cheese wedges, breaking them into pieces, and mix well.

Evenly transfer squash mixture to the baking pan, and top with caramelized onion. Chop or crumble cooked bacon, and sprinkle over the onion.

Bake until entire dish is hot, about 15 minutes. Serve and enjoy!


Serving Size: 1/6th of recipe (about 3/4 cup)

Number of Servings: 6

Recipe submitted by SparkPeople user DEBBEV.