Recipes Side Dishes Vegetables Brussels Sprouts & Butternut Squash with Bacon Vinaigrette

Brussels Sprouts & Butternut Squash with Bacon Vinaigrette

Brussels Sprouts & Butternut Squash with Bacon Vinaigrette is rated 4.6 out of 5 by 9.
  • y_2017, m_4, d_22, h_5
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_9
  • loc_en_US, sid_recipe.brussels-sprouts-squash, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 10ms
  • REVIEWS, PRODUCT
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.

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.
Rated 5 out of 5 by from Everyone raved!! I made this dish for Thanksgiving 2013 and it was a huge hit!! Two years later my family is still talking about it. It will certainly be on the table in 2015!!
Date published: 2015-11-16
Rated 5 out of 5 by from Perfect with any roasted beef I was looking for something other than asparagus to pair with steak au poivre and stumbled upon this. It worked great. I am going to use it with a stuffed pork loin Friday.It will als o go great with roasted leg of lamb. The person who I shared it with is a brussel sprout hater and ate it all and took home the leftovers.
Date published: 2014-10-21
Rated 5 out of 5 by from Doesn't have to be so complicated…. This recipe is delicious but seems very labor intensive. I simply tossed the squash and brussels sprouts with olive oil, salt, pepper and sage and roasted in a large pan at 400 degrees approximately 20-25 minutes, stirring once. I then tossed the roasted veggies with the viniagrette in a serving bowl and topped with the crispy bacon. Voila! Got rave reviews from my guests. I didn't happen to have chestnuts when I made this but I bet they would be a nice addition.
Date published: 2013-11-15
Rated 5 out of 5 by from Can't go wrong with bacon! Loved how the Brussels sprout were roasted. Will make again this time with chestnuts since I could not find any.
Date published: 2013-02-21
Rated 4 out of 5 by from Tasteful for those non-brussel ravers I think the recipe does a nice job with flavoring two vegetables that are not likely favorable to one's palate. It takes time to prepare, but having something different using two veggies and tastefulness, the dish is worth making. I used less olive oil for the mix and used bacon fat to cook all veggies (instead of olive oil as it recommends).
Date published: 2012-11-30
Rated 5 out of 5 by from great dish I used a sherry vinegar leftover, less olive oil and a mix of nuts and it worked out as fine! Next time I'll try it with some quorn added for a vegetarian dish. This great butternut-brussels sprout dish could be a wonderful dish in a vegetarian buffet ( omitting the bacon then, of course ). By the way, if you love this way of cooking, adding a vinaigrette to warm vegetables & bacon, you may also like the Liège salad or salade liégoise, another tasty Belgian dish.
Date published: 2012-11-25
Rated 2 out of 5 by from Not worth the effort I tested this at home to see if it would be a good dish to take to a thanksgiving potluck. Sadly, I've made lots of recipes as good as this that were far easier--e.g. toss some brussels sprouts and squash with olive oil and herbs and roast in the oven and add a bit of balsamic afterward. No need to boil and then saute, and i prefer the texture and smoky flavor of roasted vegetables. Bottom line, I wouldn't go to the trouble again.
Date published: 2012-11-10
Rated 5 out of 5 by from Great vinegar flavor My husband raved about this recipe. I was looking for something to do with brussels sprouts besides roasting. This packs a ton of flavor.
Date published: 2012-10-02
  • y_2017, m_4, d_22, h_5
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_9
  • loc_en_US, sid_recipe.brussels-sprouts-squash, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 10ms
  • REVIEWS, PRODUCT