2 pounds Butternut Squash
½ cup chopped onion
2 tablespoons butter
2 ½ cups herb seasoned croutons
½ teaspoon salt
1/8 teaspoon pepper
1 cup chicken broth
1 ½ cup cooked cubed chicken
½ cups shredded cheese (American or cheddar)
Halve squash remove seeds and pulp place cut side down in shallow baking dish. Bake at 375 until tender about 45 minutes. Remove squash from the skin and mash.
In a sauce pan cook onion in butter till tender, stir in croutons, salt and pepper. Add broth and toss, stir in mashed squash and meat. Place mixture in 1 and ½ quart casserole dish and cover. Bake at 375 about 30 minutes or until bubbling, uncover top with cheese and return to oven bake 15 minutes.