Place a large skillet over medium heat. Add bacon and slowly render off all fat, about 5 minutes. Remove bacon from pan and reserve. Drain fat, reserving 1 tsp. in the skillet
Add butter and onions to fat and saute till golden. Add squash and turn heat to high. If pan is not hot enough, squash will begin to break down. Cook for 6 minutes or till al dente and add bacon. Deglaze with chicken stock and cook until stock had reduced and squash is tender - about 5 minutes longer. Add more stock if skillet becomes dry.
Add hazelnuts and chives just before serving. Salt and pepper to taste.
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|Serving Size: 1 Serving (1269g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 155 (23%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 35mg||11 %|
|Sodium 730.7mg||25 %|
|Potassium 2278.9mg||60 %|
|Total Carbohydrate 115.7g||34 %|
|Dietary Fiber 20.2g||81 %|
|Sugars, other 95.5g|
|Protein 24.2g||35 %|
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Calories per serving: 679
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