Roasted Squash with Bacon & Gorgonzola

Just a quick post this weekend about a delicious way to prepare winter squash. I am coming to the end of my stockpile of winter squash (procured in the fall at an Amish produce auction-thanks Cynthia!). I have loved being able to go into our “root cellar” – read cold garage- and pick out a good squash for dinner.

In this roasted, mashed squash dish, I loved how the mild flavor of a roasted butternut squash was complimented by the stronger taste of gorgonzola. The bacon and green onions make for some great texture.

This dish starts with a roasted butternut squash, but you could use any winter squash variety that mashes well (butternut, acorn, delicata, pumpkin; I probably wouldn’t use a spaghetti squash). For a “How to” on roasting squash, read How To Roast Winter Squash.

Mix your roasted, mashed squash with some crumbled gorgonzola cheese, cooked & crumbled bacon, sliced green onions and a little Parmesan. The cheeses and bacon made the squash plenty salty to me, but I did add just a little fresh ground pepper.

I cooked mine in these cute shallow individual baking dishes that I never seem to have a use for. I only have two (a 20+ year old wedding gift that usually sits high in my cupboard), but knowing that my kids weren’t going to touch this, I got out my stepstool and hauled them down.

I divided one butternut squash between the two dishes, and it ended up being more than the two of us could eat as a side dish. It was hearty enough (and very rich) that this amount (with a salad on the side) would have made a perfect main course for two.

Bake in a moderate oven until squash is heated through, cheese has melted and edges just begin to brown.

RECIPE: