Butternut Squash Au Gratin

Everything is better with cheese...even on a veggie that might not be a favorite without it.  I made squash soup last year and it turned out yummy.  We'll give this a try on a cool fall evening.

1 butternut squash
4 slices bacon
1 small sweet onion, thinly sliced
2 tbsp. flour
1/4 tsp. pepper
1 C. chicken broth
1 1/2 C. shredded Cheddar cheese

Heat oven to 350 degrees.  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 the squash.  Brin to boil on high heat; simmer on medium low heat 8 to 10 minutes or until squash is tender.

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

Drain squash.  Arrange half in 8 or 9 inch square baking dish; cover with half of the sauce.  Repeat layers; top with bacon and remaining cheese.  Bake 25 to 30 minutes or until heated through.