I made this a couple years ago at Thanksgiving. I really like it. It is a more savory butternut squash than the brown sugar and butter one (which is great too).
Prep Time: 35
Total Time: 35
4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
6 cups 1/2-inch pieces peeled butternut squash (2 small)
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves
1/8 teaspoon pepper
3 cups firmly packed baby spinach leaves
1 In 12-inch skillet, cook bacon over medium-low heat, stirring occasionally, until crisp. Stir in onion. Cook about 2 minutes, stirring occasionally, until onion is crisp-tender.
2 Stir in squash, thyme and pepper. Cover and cook 8 to 10 minutes, stirring occasionally, until squash is tender. Stir in spinach just until wilted.
There’s no need to chop the onion yourself. Use 1/2 cup frozen chopped onion instead, and you don’t have to thaw it first.
For 12 servings, use 6 slices bacon, 2/3 cup chopped onion, 9 cups squash, 3/4 teaspoon fresh or 1/4 teaspoon dried thyme leaves, 1/4 teaspoon pepper and 4 1/2 cups spinach leaves. Prepare in Dutch oven.