Brussels Sprouts & Butternut Squash with Bacon Vinaigrette

I found this recipe on Williams-Sanoma’s website. It is a great way to enjoy your veggies in a recipe that is also tasty and satisfying. My Dad gave Jonny and I a pound of Benton’s Bacon. This bacon is unlike any bacon I have ever had. First of all, it is so thickly cut that it probably equates to three pieces of normal bacon. It also has an extremely smokey flavor that permeates the senses. I cooked the bacon yesterday for breakfast and reserved some for this recipe. It is so easy to cook the bacon ahead of time to save a couple of steps.

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.

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