Make the dough

•  Sprinkle the yeast on the warm water in a small bowl with the sugar. Set aside for about 5 minutes until the yeast is foamy.
• Melt the butter in a small pan, then mix in the butternut squash puree.
• Crack your eggs and use a fork to whip them into the squash and butter mixture, then add in the, salt.
• Put the flour into a large bowl or your stand mixer bowl. Make a well in the center with your hands, then pour in the squash mixture then the foamy yeast. Stir with a wooden spoon to make a rough dough.
• After that, with a dough hook on your stand mixer, beat the dough for about 10 minutes on low speed (2 on a Kitchen Aid) until you get an elastic sticky dough that pulls away in strands from the sides of the bowl.
• Cover the dough with plastic wrap and set in the fridge to rise overnight or 4 hours minimum.

Make the caramelized onions

• Thinly slice the onions, then toss into a slow cooker overnight on low. 
• When you wake up the next day, prop the lid about 1/3 way off and stir the onions.  This will evaporate some of the liquid and help the onions get a nice jammy texture.  Keep cooking them for 2-4 more hours stirring them when you think about it, until you like the onions are richly caramelized and thick.  Cool them down slightly before using them.

Assemble the bread

• Preheat the oven to 400 F (200 C).
• Set the bacon on a parchment lined sheet tray and bake until brown and lightly crisp.  If it gets too crispy, it could burn later.  Drain the bacon on paper towels, then chop into square bits.
•  Crumble the blue cheese into a small bowl.  In another bowl, mix the bacon jam and the caramelized onions.
• Smear the butter all over the bottom of a bundt pan, making sure to cover all the sides and middle to grease all the nooks and crannies well. Sprinkle a little of the blue cheese in the bottom of the pan.
• Turn out the dough onto a lightly floured surface, then cut the dough into pieces about the size of a large shooter marble.
• Quickly roll each piece into a ball, then place the balls into the jam mix.  Roll each ball generously in the mixture, then place the coated dough balls into the pan.  When you have a good layer on the bottom of the pan, cover everything with about half the cheese and a good sprinkle of the bacon.
• Keep rolling and coating the balls with the rest of the filling, then top it with the rest of the blue cheese and bacon.
• Cover the pan to rise for 45 minutes.
• Towards the end of the 45 minutes, preheat the oven to 375 (190 C).
• Bake the bread for 25-30 minutes until the cheese is bubbly and dough is golden brown.
• Let the bread cool for about 5 minutes, then run a knife around the outside of the pan and the inner ring to help release the bread (the cheese likes to stick!). 
• Serve the bread with fig jam or apricot jam.
• Bacon monkey bread is best the day you make it.  Save any leftovers in the fridge, and warm it up in a 300 degree oven for 2 or 3 days after.