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“This is really yummy and simple - not a lot of spices so the squash taste shines. From Kraft Foods. I think it tastes best with low sodium chicken broth.”
1hr 10mins

Ingredients Nutrition

  • 1 butternut squash (approximately 2lb)
  • 1 tablespoon butter
  • 1 onion, thinly sliced (sweet is best)
  • 2 tablespoons flour
  • 14 teaspoon pepper
  • 1 cup chicken broth
  • 1 12 cups old cheddar cheese, shredded
  • 13 cup cooked bacon (made into "bits")


  1. Heat oven to 350. Peel and clean squash and cut into thin slices. Place in large saucepan.
  2. Add enough water to cover and bring to a boil on high heat. simmer on med-low 8-10 min until tender.
  3. Meanwhile, melt butter in another skillet and add onion. Cook and stir for 5 min until tender, then stir in flour and pepper - cook and stir 1 minute.
  4. Gradually stir in broth and cook and stir 2-3 min until thickened. Remove from heat and stir in 1 cup of cheese.
  5. Drain squash and arrange half in 8 or 9 inch square baking dish. cover with half sauce then repeat layers.
  6. Top with bacon and remaining cheese then bake for 30-35 min until squash mixture is heated through.

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