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