![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VJOskBIuNROr4AZfpXp0u2xDq1SNK4-k3napoljWGIOpq02lLww1V9jW-9ArysMx-8UWzZ9Q8F9BlWjS4eCUj0sE1-ftBFkrMvEbvNfTFVvcQRMrDLB2xjppMWl7XB8DQ__wPuuuxj3-/s400/Gravy.jpg)
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First, I roasted the squash. I cut it in half, poked some holes on both sides, brushed with a little oil, sprinkled with salt, pepper and a little sugar. I cooked the squash at 350 degrees for about 40 minutes, until it was soft. I only used the neck so I didn't have to deal with seeds.
I sauteed some chopped up carrots, celery and onion until it was all soft and caramelized. I scooped out the squash into my food processor, added the carrot mixture, and some chicken broth, salt, pepper, a little cayenne pepper, a little half and half, a piece of crisp bacon and a teaspoon of bacon grease. I swirled it around and then put it in a sauce pan to gently bubble until warm. Verdict? It was good! A little too much celery, I think, but really good.