Ingredients:
2 Tablespoons bacon drippings
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Directions:
Preheat oven to 350 degrees.
In a 6-quart Dutch oven, sweat the onions and garlic in the bacon fat until translucent. Add the squash, sage, rosemary, salt and black pepper. Stir it all to combine and cook over medium heat for about 40 minutes, stirring periodically to make sure the bottom of the pot doesn't burn. You are looking for the squash to release all its liquid, dry out, and take on a deep golden hue.
Remove the pan from the heat. While things are still steamy, stir in the Fontina. Allow the mixture to cool slightly. Then stir in the egg.
Butter a 9x13-inch casserole dish and dust the inside of the dish with cornmeal. Alternatively, you could use eight, 6-ounce ramekins and make individual casseroles. Fill whichever vessel you choose 3/4 of the way with the squash mixture. Bake uncovered for 30 to 45 minutes. (15 to 20 minutes for the small ramekins). You want the top and edges to be browned.
Serve warm. |