Ingredients
- 6 Strips Applewood or Hickory bacon Chopped
- 2 Tblsp. Bacon Drippings Divided
- 1 Medium Butternut Squash Halved, seeded, and sliced 2 inches thisck
- 1 Bunch Fresh Sage
- 1 Bunch Fresh Thyme
- 1 Tblsp. Unsalted Butter
- 1/2 Cup Shallots Thinly sliced
- 3/4 Cup Half and Half Warmed
- salt and pepper To taste
Servings:
Instructions
- Heat oven to 400 degrees. While the oven heats, cook the bacon in a large skillet until brown and crispy. Remove and drain on paper towels. Remove drippings from the pan and reserve 2 tablespoons. The rest can be discarded. Keep the skillet, as is, to use later.
- Line a large baking sheet with foil and spray with cooking spray. Lay the thyme and sage on the baking sheet to make an aromatic bed for the squash. Lightly brush the cut edges of the squash with 1 tablespoon of the bacon drippings and lay cut side down on top of the herbs. Bake for 20 minutes. Turn the squash and bake for 15 minutes more or so.it should be quite soft.
- Remove the squash from the oven and let it cool for 15 minutes or until it can be handled, Make sure to save the herbs. Scoop the squash from the skin and place in a large bowl. Throw the skin away. Mash the squash until “smooth-ish.”
- Heat the remaining bacon drippings and the butter in the reserved skillet. When it is hot, add the shallots and cook for a few minutes until softened and just beginning to brown. Add the mashed squash and the warm half & half to the skillet. Stir to combine (if things seem too thick add a little more half & half).
- Crumble the herbs, (leave the stems out of it) and add to the pan. Stir all but 2 tablespoons of the bacon into the mixture. Heat gently until everything is hot and happy. Season with salt and pepper to taste. Garnish with the remaining bacon. Serve with pride.
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