Butternut Squash Casserole

Ingredients

• 4 oz wt Pancetta, diced small
• 2 Shallot, Medium Sized
• 2 ½ lbs Colorado Proud Butternut Squash, washed and peeled
• Salt, Kosher, to Taste
• Pepper, Black, Fresh Ground, to Taste
• ½ tsp Herbs, Italian, Dried
• 2-3 tbsp Flour, All Purpose – start with 2
• 2 tbsp Butter, Salted
• 1 ½ cup Heavy cream
• ½ cup Parmesan Cheese, Shredded
• ½ cup Gruyere Cheese, Shredded
• 1 cup Fried Onions, chopped
• Parsley, Italian, Chopped, to Garnish

Directions

1. Preheat Grill or Oven to 400 ̊ F
2. Heat a large sauté pan or cast iron skillet over medium high heat
3. Add the pancetta and cook until slightly browned
4. Add the onion and sauté until slightly browned
5. Add the following:
   • Butternut Squash
   • Salt
   • Pepper
   • Italian Herbs
   • Butter
6. Stir and cook for 5 minutes
7. Sprinkle flour over the mixture and cook flour in for 1-2 minutes
8. Add the cream and both shredded cheeses
9. Cook and stir until combined and thickened
10. Remove from the heat
11. Spray 10” Cast Iron Pan with non stick spray
    • If using sauté pan, no need to spray
12. Add the butternut squash mix to the pan
13. Cover the pan with lid or foil and cook for 1-1.25 hours or until squash is tender
    • First doneness check should happen at the 45 minute mark
14. Once squash is tender, uncover and add fried onions to the top
15. Cook for 5 additional minutes to get the onions crispy
16. Carefully remove the pan from the oven (using heat proof gloves)
17. Place onto a heat proof surface
18. Allow to cool for 5 minutes
19. Serve Immediately