- 1 Butternut Squash
- 1 Yellow Onion
- 4 oz White Mushrooms
- 5 pieces Bacon
- 1/2 cup Chicken Stock
- 1/4 cup Heavy Cream
- 1/2 tsp Nutmeg
- 1 tsp Salt & Pepper (adjust salt accordingly)
- 1 1/2 tbsp Minced Garlic
- 6-8 Dehydrated Figs
- 1/2 tbsp Fresh Rosemary (chopped)
- 1/2 tbsp Fresh Thyme (chopped)
- 1/4 cup Bread Crumbs
- 1/2 stick Butter (melted)
- 1-2 cups Gruyere Cheese
- 1/2 cup Freshly Grated Parmesan
1.) First, preheat oven to 450. Next, peel butternut squash and cube into 1 inch pieces. Afterwards, melt 1/2 stick of butter in the microwave and toss the butternut squash in the melted butter, salt, and pepper. Next, you’ll want to bake squash on parchment paper for 45 minutes or until almost soft. (*not too soft, we don’t want the squash to be mushy)
2.) Moving on to the bacon, sauté 6 pieces of chopped, thick cut bacon until almost crispy (*not quite crispy, still a little flimsy). Next, remove bacon from the grease and keep the bacon fat to sweat veggies in.
3.) Next sauté your diced onions and mushrooms in the bacon grease until translucent.
4.) After the squash is finished baking, add it to the onions and mushrooms. Next add your minced garlic, rosemary, nutmeg, and figs. Sauté (*stirring gently so as to not break up the squash) for 2 or 3 minutes.
5.) Afterwards, add the chicken stock and cook on medium high until most of the liquid is absorbed.
6.) Next add the heavy cream and stir gently.
7.) Lastly, add all of the ingredients to a cast iron skillet. At this point we added our sautéed bacon (*we pushed it down into the other ingredients). Finally, top with Gruyere cheese (*also push it down into the mixture, and cover the top with the cheese). Top with mixture of bread crumbs, melted butter, and parmesan (*we mixed these together in a ziplock baggie while sautéing our onions and mushrooms).
8.) Bake on 350 degrees for 45 minutes (*until the edges are brown and crispy).