- 4 slices bacon
- 6 tablespoons Dierbergs brown sugar (divided)
- ¼ cup heavy whipping cream
- ¾ cup grated parmesan cheese
- 2 tablespoons Dierbergs butter
- Freshly ground black pepper
- Freshly grated nutmeg
- ¼ cup Dierbergs chopped pecans, toasted
- 6 small butternut squash (about 1¼ to 1½ pounds each)
Line jellyroll pan with foil; set aside.
In large reclosable plastic bag, combine bacon and 4 tablespoons of the brown sugar. Seal bag and shake until bacon is coated.
Arrange bacon slices in single layer on prepared pan. Bake in 400°F. oven checking frequently until bacon is crisp and caramelized, about 15 to 20 minutes. Let bacon stand 5 minutes.
Transfer to serving plate and cool completely before breaking into small pieces. Increase oven temperature to 425˚F.
Microwave on high 3 whole squash at a time for 5 minutes. Let stand until cool enough to handle.
Cut squash in half lengthwise; remove and discard seeds. Place squash cut-side down on foil-lined jellyroll pan. Bake in 425°F. until squash is tender, about 25 minutes., Let stand 10 minutes.
Scoop out flesh into medium bowl leaving ½ inch shells. Place 4 of the empty shells on jellyroll pan; discard remaining shells.
Use potato masher to mash squash. Add cream, parmesan, remaining 2 tablespoons brown sugar, butter, pepper, and nutmeg; stir together until well mixed.
Divide mixture evenly among squash shells. Bake until heated through and browned on top, about 20 to 25 minutes.
Serve with candied bacon and pecans sprinkled over tops.
Serving Size: Per Serving
Fat: 15 g
Sodium: 324 mg
Carbohydrates: 67 g
Protein: 10 g
Saturated Fat: N/A