Garlic and Sage Butternut Squash

This recipe was inspired by one I read last year in Cooking Light.  Even with the changes I made, it turned out great and was enjoyed by many at our Friendsgiving celebration.

Garlic and Sage Butternut Squash:

Ingredients:
1 butternut squash, cut in half lengthwise and seeds removed
3 cloves garlic, minced
1 tsp. garlic
1/3 cup fat free sour cream
1 tsp. sage
1/2 tsp. onion powder
1/2 tsp. salt
1/2 cup Parmesan cheese, grated

Directions:
After cutting the butternut squash in half lengthwise and removing all the seeds, place in a microwave safe dish with 1/2 cup of water in the bottom.  Microwave on high for about 12 minutes, or until the inside of the squash is soft.  Scoop out the squash into a mixing bowl and discard the skins.  Add all of other ingredients to the mixing bowl and mash with a potato masher.  Place in an 8x8 inch baking dish and sprinkle with some additional Parmesan cheese. Bake at 350 degrees for about 15 minutes. 

Butternut Squash Gratin with Bacon and Onion

Before this fall and winter, I had never cooked with butternut squash.  I was really missing out on a treat.  I experimented with several recipes at first, but once I got a good feel for the sweet and earthy flavor, this recipe was born.  Comfort food for sure.

Butternut Squash Gratin with Bacon and Onion

Ingredients:
1 butternut squash, seeded, and sliced into 1/4 inch pieces
1 onion, finely chopped
1 can cream of chicken soup
1/2 tsp. pepper
1/4 tsp. garlic powder
1 cup sharp cheddar cheese, shredded
6 slices bacon, cut into small pieces

Directions:

1.)  After slicing the squash, let in boil in some water for about 10 minutes then drain the water off.

2.)  In the meantime, simmer the bacon and onions together until the bacon gets crisp, then drain off the grease. Turn the heat down on the bacon and mix in the cream of chicken soup and 3/4 cup of the cheese. Stir together and allow it to heat up for about 2 minutes.

3.)  In a pie plate, arrange half of the squash. Then top with half of the bacon mixture and layer once more. Top with the remaining cheese and bake in a 350 degree oven for 25 minutes.