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Bacon and Butternut Squash Casserole

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  • Author: Mavis Butterfield



For the filling:
3 tablespoons olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
6 slices of bacon, chopped
1 cup mushrooms, chopped
3 cups butternut squash, peeled and cubed
2 cups packed spinach leaves {saute them in a little olive oil}
2 tablespoons fresh parsley
1/2 cup chicken broth
Salt and pepper to taste

For the crumble:
3/4 cup flour
1 tablespoon brown sugar
1 tablespoon fresh thyme
1 teaspoon salt
1 stick butter, cut into small cubes


Preheat the oven to 375 F. Thoroughly butter a 2 quart baking dish and set aside.

Drizzle 1 tablespoon olive oil over the cubed squash and roast on a baking sheet until tender {about 25 minutes}

Meanwhile, in a large skillet, heat the oil and then saute the onions, garlic, and bacon until the onions are translucent. Add the mushrooms, spinach, parsley, broth, and salt and pepper. Set aside.

While waiting for the squash to roast, combine the flour, brown sugar, thyme, and salt in a medium mixing bowl. Add the butter pieces and using the back of a fork or your fingers, mix until consistency of corn meal {some small lumps are fine}. Set aside.

When the squash is done, toss it with the spinach and mushroom mixture and then pour into a 2 quart buttered casserole dish. Spread crumble mixture on top. Bake 20 minutes or until the crumble is lightly browned. Let cool only slightly before serving. Enjoy!