2 cups sliced acorn squash
1 onion, sliced
Salt to taste
Pepper to taste
1 cup milk or almond or coconut milk
1 tablespoon butter (omit butter and double coconut oil if dairy-free)
1 tablespoon coconut oil
3 tablespoons Wheat-Free Market Pizza Crust Mix
½ cup cheddar cheese (omit if dairy-free)
5 slices bacon, diced
Preheat oven to 375 degrees. Arrange squash in baking dish and layer onions over squash. Salt and pepper to taste.
In a small stovetop pot gently heat milk, butter, coconut oil and Wheat-Free Market Pizza Crust Mix. Add cheese to pot and heat until melted.
Pour heated milk mixture over squash and onions. Top with bacon. Cover with foil and bake for 25 minutes. Remove foil and broil for 5 minutes to brown the top to desired level of browning.