Bacon/Brussels Sprouts/Squash Gratin

INGREDIENTS

• 1 lb Brussels sprouts, trimmed, halved lengthwise
• 3 lbs cubed butternut squash
• 2 Tbsp EVOO
• 6 slices bacon, diced
• 1 small onion, chopped
• 1/2 c Chive & Onion cream cheese spread
• 1 c chicken broth
• 1 c Italian cheese blend

PREPARATION

1. Heat oven to 425
2. Toss sprouts and squash with oil, spread on foil-lined baking sheet.
3. Bake 30-35 minutes or till crisp-tender, turning after 20 minutes
4. Cook bacon in large skillet on medium heat till crisp.
5. Drain all but 2 Tbsp drippings from skillet.
6. Add onions, cook about 10 minutes, stirring, until crisp-tender.
7. Add spread and broth; whisk until completely melted and mixture comes to a boil.
8. Simmer 1 minute or until slightly thickened.
9. Transfer vegetables to a casserole and pour sauce over. Mix lightly.
10. Sprinkle with shredded cheese.
11. Cover, bake 15 minutes.
12. Uncover and bake 5 minutes longer or until heated through.

( kraftrecipes.com )

-- JMagGuthrie - 2014-11-25