Sweet & Savory Squash Casserole

This is adapted from a recipe in the Better Homes and Gardens cookbook. It's ostensibly a side dish, but it could be my whole dinner. And lunch. And breakfast. Seriously.

Ingredients:

• 1 large or 2 small butternut squashes (I'm sure sweet potatoes would work, too)
• 1 large, ripe pear
• 1 large yellow onion
• 3 tbsp bread crumbs
• 4 slices bacon, crumbled
  
• 1/4 c chopped walnuts
• 2 tbsp Parmesan cheese
• 1 tbsp butter, melted
  

As soon as you think of it, start caramelizing the onion. I like to cook mine for about two hours over low heat, but do what you have to do.

Peel the squash (not as daunting as it sounds - just a regular potato/carrot peeler will do) and slice into 1/2" - 1" slices. Peel the pear, and use your best knife to slice it as thin as you can. Place one layer of squash into a baking dish, then one layer of pear. Repeat.

If you thought ahead and already have some beautifully caramelized onion, scoop that over the top now. If not, keep cooking and you can add it at the last fifteen minutes like I always do.

Bake - covered - at 350 for 45 minutes to 1 hour, until the squash is nice and tender. Meanwhile, combine the rest of the ingredients in a small bowl. When the squash is tender, take it out of the oven and spread your onions evenly on top, then sprinkle on the topping. Bake another 10-15 minutes uncovered.

Serves one. Unless you're not greedy like me. In which case it serves 4-6 as a side dish.