= Butternut Squash au Gratin with Wild Mushrooms and Crispy Bacon =

== Nutrition ==
 * Prep Time 50m
 * Cook Time 1h
 * Serves 8
 * Calories 163
 * Fat 5g
 * Protein 6.9g
 * Carbs 26.4g
 * Fiber 5.3g
 * Cholesterol 9mg
 * Iron 2.3mg
 * Sodium 286mg
 * Calcium 188mg

== Ingredients ==
 * 1T olive oil
 * 2 thinly sliced green onions
 * 8c diced peeled butternut squash
 * 1/2t kosher salt
 * 2 bacon slices
 * 4oz sliced chanterelle mushrooms
 * 4oz sliced shiitake mushroom caps
 * 1.5T chopped fresh sage
 * 1/4c beef stock
 * 2oz Parmigiano-Reggiano cheese grated
 * 2T ricotta cheese
 * 1/4t black pepper
 * Cooking spray
 * 6oz oyster mushrooms

== Instructions ==
 1. Preheat oven to 350

 2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add green onions; sauté 30 seconds. Add 6 cups squash; sauté 2 minutes. Reduce heat to medium-low and stir in 1/4t salt. Cook, covered, 15 minutes or until tender. Increase heat to medium-high. Cook, uncovered, 2 minutes or until liquid evaporates, stirring frequently. Place mixture in a large bowl; mash with potato masher until smooth.

 3. Cook bacon in large skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan; crumble bacon. Add chanterelles, shiitakes and sage to drippings; sauté 8 minutes or until mushrooms are browned. Add stock; cook for 3 minutes or until liquid almost evaporates. Add mushroom mixture, remaining 2 cups diced squash 1/4t salt, 1oz Parmigiano-Reggiano cheese, ricotta cheese and black pepper to mashed squash mixture, stirring to combine. Spoon squash mixture into broiler-safe 11x7" glass or ceramic baking dish coated with cooking spray. Cover with foil; bake at 350 for 1 hour.

 4. Preheat broiler to high

 5. Combine bacon, remaining 1oz Parigiano-Reggiano cheese and oyster mushrooms in a bowl; sprinkle over gratin. Broil 6 minutes or until lightly browned. Let stand 5 minutes before serving.

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CategoryRecipesDinner