Brussels Sprouts and Butternut Squash with Bacon Vinaigrette

Combining brussels sprouts and chunks of butternut squash with steamed chestnuts and bacon, this hearty side dish is perfect for an autumn meal.

Share this Recipe

Brussels Sprouts and Butternut Squash with Bacon Vinaigrette
Combining brussels sprouts and chunks of butternut squash with steamed chestnuts and bacon, this hearty side dish is perfect for an autumn meal.
Save to Yummly Yum
Printer Friendly
3246 calories
305 g
83 g
203 g
84 g
34 g
1986 g
2423 g
87 g
0 g
159 g
Nutrition Facts
Serving Size
1986g
Servings
16
Amount Per Serving
Calories 3246
Calories from Fat 1793
% Daily Value *
Total Fat 203g
312%
Saturated Fat 34g
172%
Trans Fat 0g
Polyunsaturated Fat 25g
Monounsaturated Fat 134g
Cholesterol 83mg
28%
Sodium 2423mg
101%
Total Carbohydrates 305g
102%
Dietary Fiber 68g
272%
Sugars 87g
Protein 84g
Vitamin A
211%
Vitamin C
2057%
Calcium
74%
Iron
138%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
For the Bacon Vinaigrette
  1. 8 oz. thick-cut bacon slices, cut crosswise into 1/4-inch pieces
  2. 2 shallot, finely chopped
  3. 4 Tbs. cider vinegar
  4. 2 Tbs. firmly packed light brown sugar
  5. 2 tsp. Dijon mustard
  6. 2 tsp. chopped fresh thyme
  7. 12 Tbs. olive oil
  8. Kosher salt and freshly ground pepper, to taste
The veggies
  1. 3 lb. brussels sprouts, trimmed
  2. 2 butternut squash, peeled, seeded and cut into 3/4-inch dice
  3. 2 tsp. chopped fresh sage
  4. 2 cup coarsely chopped steamed chestnuts
What you do
  1. In a sauté pan over medium heat, cook the bacon until browned and crispy, 8 to 10 minutes.
  2. Transfer to a paper towel-lined plate. Pour all but 2 Tbs. of the fat into a heatproof bowl and reserve.
  3. Add the shallot to the remaining fat in the pan and sauté over medium heat, stirring occasionally, until tender, 2 to 3 minutes.
  4. Let cool.
  5. In a small bowl, whisk together the vinegar, brown sugar, mustard, thyme and shallot.
  6. Slowly whisk in 10 Tbs. of the olive oil and season with salt and pepper. Set the vinaigrette aside.
  7. Meanwhile, bring a large pot of salted water to a boil over high heat.
  8. Add the brussels sprouts and cook until just tender, 4 to 6 minutes.
  9. Using a slotted spoon, transfer the brussels sprouts to a bowl of ice water.
  10. Drain well, then cut them in half lengthwise and place on a paper towel-lined baking sheet.
  11. Return the water in the pot to a boil, add the butternut squash and cook until just tender, 4 to 6 minutes.
  12. Drain, then transfer to a bowl of ice water.
  13. Drain again and place on a paper towel-lined baking sheet.
  14. In a large sauté pan over medium heat, warm the remaining 2 Tbs. olive oil.
  15. Add the squash and sauté, stirring occasionally, until light golden and warmed through, 3 to 4 minutes. Transfer to a large bowl.
  16. In the same pan over medium-high heat, warm 4 Tbs. of the reserved bacon fat.
  17. 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.
  18. Cook for 2 minutes more.
  19. 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.
  20. Transfer the vegetables to a platter, sprinkle with the remaining bacon and serve immediately.
Adapted from Williams Sonoma
Beta Nutrition
calories
3246
fat
203g
protein
84g
carbs
305g
Full Info.
Adapted from Williams Sonoma
Jessy + Melissa https://www.jessyandmelissa.com/