Apples and Pears

PEAR AND BUTTERNUT SQUASH PULL-APART BREAD

Makes 1 (8x4-inch) loaf

4 slices thick-cut bacon, chopped
¾ cup shredded peeled butternut squash
½ cup shredded Bartlett pear, patted dry
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.

Add squash to skillet;