Soft and yummy, this is a great casserole to share with the kids and can be easily pureed for babies or used as a finger food.
1 butternut squash (2 lb./ 900 g)
1 Tbsp. butter
1 small sweet onion, thinly sliced
2 Tbsp. flour
1/4 tsp. pepper
1 cup 25%-less-sodium chicken broth
1-1/2 cups Kraft Old Cheddar Shredded Cheese, divided
1/3 cup Oscar Mayer Real Bacon Recipe Pieces (or fresh bacon chopped & fried)
HEAT oven to 350ºF.
PEEL squash. Cut lengthwise in half; discard seeds. Cut each half crosswise into thin slices; place in large saucepan. Add enough water to cover squash. Bring to boil on high heat; simmer on medium-low heat 8 to 10 min. or until squash is tender.
MEANWHILE, melt butter in skillet. Add onions; cook and stir 5 min. or until tender. Stir in flour and pepper; cook and stir 1 min. Gradually stir in broth; cook and stir 2 to 3 min. or until sauce is thickened. Remove from heat. Stir in 1 cup cheese.
DRAIN squash. Arrange half in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers; top with bacon and remaining cheese.
BAKE 30 to 35 min. or until squash mixture is heated through and squash is tender.