Cheesy Bacon Butternut Squash Bruschetta

• 12 ounces butternut squash (birds eye frozen) or 12 ounces winter squash (birds eye frozen)
• 12 lb bacon, diced and sauteed
• 1 onion, medium diced fine
• 1 teaspoon kosher salt
• 12 teaspoon ground black pepper
• 1 tablespoon thyme (fresh and chopped fine)
• 2 tablespoons butter
• 2 cups gruyere or 2 cups swiss cheese, grated
• 1 baguette, sliced

1. Squash -- Defrost the squash.
2. In a saute pan add the butter and saute the onion until slightly soft, 3-4 minutes.
3. Add the squash and mash lightly so you get a nice puree.
4. Add the thyme, salt and pepper to taste.
5. Remove to a bowl and cover with foil to keep warm.
6. Bacon -- In the same pan after you rinse it out, saute the bacon until brown and crispy.
7. Drain on a paper towel.
8. Baguette -- Slice the baguette into thin slices.
9. Brush with the olive oil and toast in a 400 degree oven until brown on each side.
10. Finishing -- Top each slice with a spoon of the butternut squash, top with bacon and then cheese.
11. Return to the oven and heat until the cheese is melted and serve.

butternut, bacon, onion, kosher salt, ground black pepper, thyme, butter, gruyere, baguette

Taken from www.food.com/recipe/cheesy-bacon-butternut-squash-bruschetta-385441 (may not work)