1 tablespoon olive oil
2 sliced green onions
8 cups diced peeled butternut squash
1/2 teaspoon salt
2 bacon slices
1 1/2 tablespoons chopped parsley
1/4 cup unsalted beef stock
2 oz Parmesan cheese, grated
2 tablespoons ricotta cheese
1/4 teaspoon black pepper
Heat oven to 350 degrees.
Heat a skillet. Add oil. Add green onions, saute 30 seconds. Add 6 cups squash, saute 2 minutes. Stir in 1/4 teaspoon salt. Cook until tender and liquid evaporates. Place squash mixture in a bowl, mash until smooth.
Cook bacon in a skillet until crisp. Remove bacon from pan, crumble bacon. Add stock and parsley, cook until liquid almost evaporates. Add remaining 2 cups diced squash, remaining salt, 1 oz Parmesan, ricotta cheese and pepper to mashed squash mixture, stirring to combine.
Spoon squash mixture into a baking dish coated with cooking spray. Cover with foil, bake 1 hour. Remove pan from oven, discard foil. Heat broiler. Combine bacon, remaining Parmesan in a bowl, sprinkle over casserole. Broil until lightly browned. Let stand 5 minutes before serving.
Makes 8 servings.
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