Bacon, Brussels
Sprouts & Squash Gratin
1 pound Brussels
sprouts, trimmed and halved
4 cups butternut
squash cut in 3/4” chunks
2 tablespoons
olive oil
6 slices bacon,
cut in 1/2” pieces
1 small onion,
finely chopped
½ cup chive &
onion cream cheese spread
1 cup chicken
broth
1 cup shredded
Italian 5 Cheese Blend with touch of Philadelphia
Heat oven to
425. Ross the Brussels sprouts and squash with oil, spread onto a
foil covered rimmed baking sheet. Bake 30-35 minutes, turning after
20 minutes. Cook and stir bacon in a large skillet until crisp,
remove with a slotted spoon and drain on paper towels. Discard all
but 2 tablespoons dripping from skillet; return bacon and reserved
drippings to skillet; add onions, cook and stir ten minutes. Add
cream cheese spread and broth; whisk until cream cheese is completely
melted and mixture comes to a boil. Simmer on medium-low heat one
minute, stirring occasionally. Put roasted vegetables in a sprayed
casserole dish. Pour cheese sauce over vegetables and mix lightly.
Sprinkle top with cheese. Cover and bake 20 minutes, uncovering for
the last 5 minutes.
