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
Butternut squash, cooked until tender
Red potatoes, scrubbed and boiled until tender
Butter, salted, at room temperature
Brussel Sprout Topping
Brussel sprouts, washed
Bacon, cooked and crumbled
In This Recipe
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.