Grating the squash takes a bit of effort but allows it to cook faster, saving you time in the end; you can speed up prep by using the grater attachment on your food processor. The dip is piping hot when it comes out of the oven, so let it cool slightly before serving. Use the cooling time to slice some fresh baguette and crudités for dipping.

HANDS-ON TIME: 30 minutes
TOTAL TIME: 40 minutes
MAKES: About 2 cups

INGREDIENTS

• 4 strips bacon thinly sliced
• 2 cups grated seeled peeled butternut squashes
• 3 green onions thinly sliced
• 3 cloves garlic minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2/3 cups milk
• 1/2 cup whipping cream (35%)
• 1/4 teaspoon pepper
• pinch each salt and cayenne pepper
• 3/4 cups shredded Gruyère cheese
• 2 tablespoons lemon juice

METHOD

In saucepan, cook bacon over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Using slotted spoon, remove bacon to bowl.

Reserving 2 tsp fat, drain. Return reserved fat to pan. Add squash; cook over medium heat, stirring and adding 2 tbsp water when squash starts to stick, until softened, about 5 minutes. Add green onions and garlic; cook, stirring, until fragrant, about 1 minute. Remove from heat; stir in bacon. Scrape into bowl. Set aside.

In same saucepan, melt butter over medium heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk, cream, pepper, salt and cayenne pepper; bring to boil, whisking often. Reduce heat and simmer, whisking, until thick enough to coat back of spoon, about 4 minutes. Stir in squash mixture, 1/2 cup of the Gruyère and the lemon juice.

Scrape into 2-cup ovenproof dish; sprinkle with remaining Gruyère. Broil for 4 minutes. Let stand for 5 minutes.

Tip from The Test Kitchen: Keep a close eye on the dip while it's broiling, as it can quickly go from bubbling and golden to overdone.

NUTRITIONAL FACTS

Per tbsp: about 48 cal, 2 g pro, 4 g total fat (2 g sat. fat), 2 g carb (trace dietary fibre, trace sugar), 12 mg chol, 56 mg sodium, 47 mg potassium. % RDI: 4% calcium, 1% iron, 10% vit A, 2% vit C, 1% folate.