Butternut squash au gratin

from Kraft recipes
serves 8

Ingredients:
1 butternut squash
4 slices bacon, chopped
1 sm sweet onion, diced
2 T flour
1/4 t pepper
1 c chicken broth
1 1/2 c shredded cheddar, divided

Directions:
Heat oven to 350F. Cut squash lengthwise in half; discard seeds. Remove peel. Cut each half crosswise into thin slices. Place in large saucepan. Add enough water to cover squash. Bring to boil on high heat; simmer on medium-low heat 8-10 min or until squash is tender.

Meanwhile, cook bacon in skillet until crisp; remove from skillet, reserving 1 T drippings in skillet. Drain bacon. Add onions to drippings; cook and stir 5 mins. Stir in flour and pepper; cook and stir 1 min. Add broth; cook and stir 3 mins or until sauce is thickened. Remove from heat. Stir in 1 c cheese.

Drain squash. Arrange in 8 or 9 inch square baking dish; cover w/ half the sauce. Repeat layers; top w/ bacon and remaining cheese. Bake 25-30 mins or until heated through.

Nutritional Jazz: 130 cal; 7.9 g fat; 27.9 mg cholesterol; 321 mg sodium; 236.3 mg potassium; 8 g carbs; 7.2 g protein; 76% vitamin A; 14% vitamin c; 18% calcium; 5 % folate; 9% magnagese; 14.5% phosphorus;