by Jenny Underwood
6
SERVINGS
Ingredients
- 2 tablespoons fat (butter, olive oil, or tallow)
- 1 large onion, chopped
- 4 cups squash, peeled and cubed
- 1 quart chicken broth
- 1 pound cooked bacon, crispy and crumbled
- 2 cups shredded cheddar cheese, divided into 1-1/2 cups and 1/2 cup.
- 4 ounces cream cheese
- 1/2 teaspoon chili seasoning
- Salt and pepper, to taste
Directions
- In a heavy, oven-safe pot with a lid, melt the fat over medium heat. (I use a cast-iron Dutch oven.) Add the onions and sauté until slightly translucent.
- Add squash and lightly brown on each side.
- Pour in chicken broth, bacon, cream cheese, 1-1/2 cups cheddar cheese, and seasonings. Stir to mix well.
- Bake covered at 350 F for 1 hour.
- Uncover and spread the remaining cheese across the top, and then bake an additional 10 minutes or until golden. Serve hot with cornbread.
