Cheddar-Maple Squash
http://bakedchicago.typepad.com

1 1/2 pounds butternut squash, peeled, halved, seeded and cut into 1
1/2" cubes
2 ounces aged white Cheddar cheese, coarsely shredded
1/2 teaspoon dried sage, crushed
1 tablespoon sugar-free maple syrup
2 slices turkey bacon

In covered medium saucepan, cook squash in boiling water for 15
minutes or until tender. Drain and return to saucepan.

Using potato masher, mash drained squash. Stir in cheese, sage and
syrup. Chop cooked bacon and sprinkle on squash in individual bowls
before serving.