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Author Notes: It's fall, and butternut squash is in season. It's so versatile, and this dish incorporates the squash with red potatoes, topped with braised brussel sprouts, onion and bacon. The balsamic vinegar provides a nice contrasting kick. —shea goldstein
- 1 pound Butternut squash, cooked until tender
- 1 pound Red potatoes, scrubbed and boiled until tender
- 1 teaspoon Thyme, fresh
- 1/2 cup Parmesan cheese
- 1 tablespoon Coarse salt
- 1/2 cup Butter, salted, at room temperature
Brussel Sprout Topping
- 2 tablespoons Butter
- 1/4 cup Onion, diced
- 1 pound Brussel sprouts, washed
- 1/4 pound Bacon, cooked and crumbled
- 1 tablespoon Balsamic vinegar
- 1/4 cup Chicken broth
- Preheat oven to 350.
- Combine gratin ingredients, place in 4 ramekins, cover with foil and bake for 45 minutes.
- Heat butter over medium high heat in a medium sized saute pan.
- Add onions and brussel sprouts.
- Braise, stirring for about 5-7 minutes, until browning.
- Add chicken broth and reduce heat to medium.
- Stir every couple of minutes, until liquid has evaporated, about 5 minutes, then add balsamic vinegar.
- Add bacon and toss. Remove from heat and cover.
- Top each ramekin with brussel sprout/bacon mixture and place in oven on low broil for 3-5 minutes, until bubbly and slightly brown on top.
- This recipe was entered in the contest for Your Most Impressive Dinner Party Side
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