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
- Heat oven to 425
- Toss sprouts and squash with oil, spread on foil-lined baking sheet.
- Bake 30-35 minutes or till crisp-tender, turning after 20 minutes
- Cook bacon in large skillet on medium heat till crisp.
- Drain all but 2 Tbsp drippings from skillet.
- Add onions, cook about 10 minutes, stirring, until crisp-tender.
- Add spread and broth; whisk until completely melted and mixture comes to a boil.
- Simmer 1 minute or until slightly thickened.
- Transfer vegetables to a casserole and pour sauce over. Mix lightly.
- Sprinkle with shredded cheese.
- Cover, bake 15 minutes.
- Uncover and bake 5 minutes longer or until heated through.
( kraftrecipes.com )
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JMagGuthrie - 2014-11-25
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Topic revision: r1 - 2014-11-25 - JMagGuthrie