Since we have no need for baby food this year, I had to find something else to do with it. And while that squash spoon bread from last winter was delicious, I wasn't really into another four hour ordeal for a side dish. I flipped through my cook books and found this:
Squash, Pear, and Onion au Gratin
Better Homes & Gardens New Cook Book
1 1/2 lbs. butternut, buttercup, or banana squash
1 large onion, sliced and separated into rings (1 cup)
1 Tbsp. butter or margarine
1 medium pear, peeled and thinly sliced (1 cup)
3 Tbsp. fine dry bread crumbs
3 slices bacon, crisp-cooked, drained, and crumbled
2 Tbsp. chopped walnuts
1 Tbsp. grated Romano cheese
1 Tbsp. melted butter or margarine
2 Tbsp. fresh parsley (optional)
Peel squash, slice crosswise into 1/2-inch slices. If using butternut squash, first cut the squash in half lengthwise. Remove and discard seeds. Set squash aside.
Cook onion rings in the 1 tablespoon hot butter for 5 to 10 minutes or until tender.
Arranged half of the squash slices in the bottom of an 8x8x2-inch baking dish. Top with half the pear slices. Repeat layers. Sprinkle lightly with salt.
Cover with the cooked onions. Bake, covered, in a 350 degree oven about 45 minutes or until nearly tender.