Brussels Sprouts with Butternut Squash and Bacon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews



5 slices thick-cut bacon, chopped into 1/4 inch pieces {reserve grease}
2 tablespoons bacon grease
2 cloves of garlic, minced
1 onion, finely chopped
2 tablespoons cider vinegar
2 tablespoon brown sugar {How to make brown sugar}
1 tablespoon Dijon mustard
1 teaspoon chopped fresh thyme
6 tablespoons olive oil
Salt and pepper to taste
1 pound Brussels sprouts, trimmed
1 butternut squash, peeled, seeded and cubed
1 teaspoon chopped fresh sage {I used purple sage}


In a pan over medium heat, saute bacon until nice and crisp. Set bacon aside.

Saute onions and garlic in 2 tablespoons bacon grease for 3 minutes, or until tender. Let cool.

In a small mixing bowl, whisk together vinegar, brown sugar, mustard, thyme, onions and garlic. Add 5 tablespoons of the olive oil and season with salt and pepper to taste. Set the dressing aside.

Bring a large pot of water to a boil. Add the Brussels sprouts and cook for 5-7 minutes, or until tender. Transfer the Brussels sprouts to a bowl of ice water to stop the cooking process. Drain, cut in half and place on paper towels to dry. {If you have OCD you’ll love this part}

Return the water in the pot to a boil. Add the butternut squash and cook 5-7 minutes, or until tender. Transfer the butternut squash to a bowl of ice water to stop the cooking process. Drain and place on paper towels to dry.

In a large pan over medium heat, heat the remaining tablespoon of olive oil. Add the squash and cook for 4 minutes, or until golden and warmed through. Transfer to a large bowl.

In the same pan, heat 2 tablespoons of the reserved bacon fat. Cook the Brussels sprouts, cut side down, for 4 minutes on medium low heat.

Do not stir during cooking. Add sage, stir and cook for 2 more minutes. Add to the squash. Pour the dressing over the vegetables, then stir in half of the bacon. Top with remaining bacon and serve.