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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Brussels Sprouts & Butternut Squash with Bacon Vinaigrette

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Brussels Sprouts & Butternut Squash with Bacon Vinaigrette Empty Brussels Sprouts & Butternut Squash with Bacon Vinaigrette

    Post by Lobo Fri 22 Jan 2016, 1:57 am

    Brussels Sprouts & Butternut Squash with Bacon Vinaigrette Img19l
    Brussels Sprouts & Butternut Squash with Bacon Vinaigrette
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    Prep Time: 25 minutes
    Cook Time: 30 minutes
    Servings: 8
    Combining brussels sprouts and chunks of butternut squash with steamed chestnuts and bacon, this hearty side dish is perfect for an autumn meal.






    • 17K+

    Ingredients:


    • 4 oz. thick-cut bacon slices, cut crosswise into 1/4-inch pieces
    • 1 shallot, finely chopped
    • 2 Tbs. cider vinegar
    • 1 Tbs. firmly packed light brown sugar
    • 1 tsp. Dijon mustard
    • 1 tsp. chopped fresh thyme
    • 6 Tbs. olive oil
    • Kosher salt and freshly ground pepper, to taste
    • 1 1/2 lb. brussels sprouts, trimmed
    • 1 butternut squash, peeled, seeded and cut into 3/4-inch dice
    • 1 tsp. chopped fresh sage
    • 1 cup coarsely chopped steamed chestnuts

    Directions:

    In a sauté pan over medium heat, cook the bacon until browned and crispy, 8 to 10 minutes. Transfer to a paper towel-lined plate. Pour all but 1 Tbs. of the fat into a heatproof bowl and reserve. Add the shallot to the remaining fat in the pan and sauté over medium heat, stirring occasionally, until tender, 2 to 3 minutes. Let cool.

    In a small bowl, whisk together the vinegar, brown sugar, mustard, thyme and shallot. Slowly whisk in 5 Tbs. of the olive oil and season with salt and pepper. Set the vinaigrette aside.

    Meanwhile, bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, 4 to 6 minutes. Using a slotted spoon, transfer the brussels sprouts to a bowl of ice water. Drain well, then cut them in half lengthwise and place on a paper towel-lined baking sheet.

    Return the water in the pot to a boil, add the butternut squash and cook until just tender, 4 to 6 minutes. Drain, then transfer to a bowl of ice water. Drain again and place on a paper towel-lined baking sheet.

    In a large sauté pan over medium heat, warm the remaining 1 Tbs. olive oil. Add the squash and sauté, stirring occasionally, until light golden and warmed through, 3 to 4 minutes. Transfer to a large bowl.

    In the same pan over medium-high heat, warm 2 Tbs. of the reserved bacon fat. Place the brussels sprouts, cut side down, in the pan. Cook, without moving them, for 3 to 4 minutes, then stir and add the sage and chestnuts. Cook for 2 minutes more. Transfer to the bowl with the squash. Add enough vinaigrette to lightly coat the vegetables (you may not need all of it), then stir in half of the bacon. Transfer the vegetables to a platter, sprinkle with the remaining bacon and serve immediately. Serves 6 to 8.
    Williams-Sonoma Kitchen.

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