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
½ 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
About 1 tablespoon grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan
Set a large (10-inch) skillet (nonstick or lined with foil) over medium-high heat and lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned and soft, 5 to 6 minutes, flip everything over and brown the other side. (The garlic should be soft.) Cool, then peel the garlic.
In a blender, combine the garlic, tomatillos, chipotles and 1 cup water. Blend to a coarse puree.