Butternut with Bacon, Tomatillo and Chipotle - Rick Bayless

Ingredients

• 3 garlic cloves, unpeeled
• 4 medium (about 8 ounces) tomatillos, husked, rinsed and cut in half across the equator
• 1 to 2 canned chipotle chiles en adobo
• 1/2 of a small (2-pound) butternut squash, peeled, seeded and cut into 1-inch chunks (about 3 cups of chunks)
• 2 to 4 ounces (2 to 4 thick strips) bacon, cut crosswise into 1/2-inch pieces
• Salt
• About 1 tablespoon grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan