Peaches

Pear and Butternut Squash Pull-Apart Bread

MAKES 1 (8X4-INCH) LOAF

Premade biscuit dough makes this bread easy to put together.

4 slices thick-cut bacon, chopped
¾ cup shredded peeled butternut squash
½ cup shredded Bartlett pear
½ cup shredded Gruyère cheese
1 teaspoon finely chopped fresh rosemary
¼ teaspoon ground black pepper
1 (16.3-ounce) can refrigerated flaky layers biscuits

1. Preheat oven to 350°. Spray an 8x4-inch loaf pan with baking spray with flour. Line bottom of pan with parchment paper; spray pan again.

2. In a small cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 teaspoon drippings in skillet.

3. Add squash to skillet; cook, stirring frequently, until softened, about 3 minutes. Remove from skillet; let cool slightly.

Pat pear dry with paper towels. In a medium bowl, stir together bacon, squash, pear, cheese, rosemary, and