3 cups cubed (1/2 inch) peeled butternut squash (about 2-1/4 lb)
6 slices bacon, crisply cooked, crumbled
3 tablespoons chopped fresh chives
1/4 cup butter, softened
1/4 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
BUTTERNUT SQUASH AND BACON BAKE
Heat oven to 350°F. Spray a CW BY CORNINGWARE® 3-QUART BAKER with cooking spray. In 3-quart saucepan, heat 1 inch of water to boiling; add squash. Return to boiling; reduce heat. Cover and cook 6 to 8 minutes or until squash is tender; drain. Mash squash in saucepan.
Reserve 2 tablespoons of the bacon. Add remaining bacon, 2 tablespoons of the chives and remaining ingredients to squash; stir until well blended. Spoon mixture into baker.
Bake uncovered about 30 minutes or until hot. Sprinkle with reserved bacon and remaining 1 tablespoon chives.