#1,097: Charred Autumn Squash Mash with Bacon

I am a huge fan of squash and I enjoy mashed potatoes...not together, but separately of course.  So when I saw this recipe, I was very intrigued.  The photo above does not do this recipe justice. I love the bacon in this.  It gives it such great flavor and texture.  In fact, I wish it had more bacon.  Definitely making this one again!

6 slices applewood-smoked bacon, coarsely chopped
3 (6-inch) sprigs fresh thyme
3 (6-inch) sprigs fresh sage
3 lb. buttercup squash, halved lengthwise, seeded, cut into wedges (I used an acorn squash) 1 tablespoon unsalted butter (I used ghee)
1/2 cup sliced shallots
3/4 to 1 cup hot whole milk (I used coconut milk)
1/4 teaspoon salt
1/4 teaspoon pepper

 Heat oven to 400ºF. Cook bacon in large nonstick skillet over medium heat 4 to 5 minutes or until brown and lightly crisp; drain on paper towels. Reserve 2 tablespoons bacon drippings in small cup; discard remaining drippings. Reserve skillet.

 Line large rimmed baking sheet with foil; lightly coat foil with cooking spray. Arrange thyme and sage on baking sheet. Lightly brush cut edges of squash with 1 tablespoon of the reserved bacon drippings; place cut-side-down over herbs. Bake 20 minutes; turn squash. Bake an additional 10 to 15 minutes or until browned and tender.

 Remove squash; let stand 10 to 15 minutes or until cool enough to handle. Reserve herb sprigs. Scoop squash from skin, place in large bowl; discard skin. Using potato masher, mash until smooth.

 Heat remaining 1 tablespoon bacon drippings and butter in reserved skillet over medium heat until hot. Add shallots; cook 1 minute or until softened, stirring frequently. Reduce heat to low; stir in mashed squash. Slowly stir in 3/4 cup milk, adding additional milk to desired consistency. Crumble roasted herb leaves over squash, discarding stems. Reserve 2 tablespoons bacon for garnish; stir in remaining bacon, salt and pepper. Cook 3 to 5 minutes or until hot, stirring constantly. Serve garnished with reserved 2 tablespoons bacon.

(Squash can be made up to 1 day ahead; cover and refrigerate. Reheat, covered, in large microwave-safe bowl on high 5 to 8 minutes or until hot. Or, bake, covered, in 4- to 6-cup baking dish at 350ºF. for 20 to 30 minutes or until hot.)

6 (2/3-cup) servings