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
Continue After Advertisement
Ingredients
- Gratin
-
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
Directions
-
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.
See what other Food52ers are saying.