So you made the Bacon Butternut Squash Quiche Recipe I posted recently and now you are wondering what to do with all the squash you have left over. Well, you have come to the right place!
I highly recommend you make this awesomely delicious recipe that you can eat as a main or side dish. Plus if you are a bacon lover and a brussels sprout lover, you know they taste even better when they are together.
Brussels sprouts are super high in vitamin K, vitamin C and folate and they are good sources of manganese, B6, and fiber. They are also classified as cruciferous veggies which are great for detoxification and preventing cancer.
Butternut squash adds additional manganese, potassium, folate, B6, vitamin C, and fiber, plus, it’s loaded with beta carotene, which is fantastic for boosting your immune system and protecting your vision.
The bacon just tastes damn good and it adds protein and fat, which helps satiate you for longer and helps you absorb fat soluble vitamins. Plus, this may surprise you, but bacon also contains thiamin, vitamin B12, zinc and selenium, which are great for boosting your immune system and improving your mood.
This recipe meets gluten-free, dairy-free, grain-free, paleo and primal requirements. To make it vegan, leave out the bacon, bacon fat, and chicken broth and sub in some roasted nuts, avocado oil and vegetable stock instead. Now run to the kitchen and get cooking!
Roasted Brussels Sprouts and Butternut Squash with BaconPrint This
- 5 slices of bacon
- 3 tbsp bacon fat
- 3 shallots, peeled and chopped
- 3 cups cubed butternut squash
- 4 cups halved brussels sprouts
- 1/2 cup chicken broth
- sea salt and pepper, to taste
- Lay the bacon strips on a baking sheet, making sure not to overlap any slices.
- Place into a cold oven, turn the temperature to 400 degrees F and bake for 20 minutes.
- Remove bacon from the oven, and let cool slightly, then chop into pieces.
- Turn the oven temperature down to 350 degrees F and grease a glass pie dish with melted coconut oil.
- Pour 3 tbsp of leftover bacon fat into a cast iron pan and over medium-high heat, saute the shallots until browned.
- Add the Brussels sprouts and butternut squash and saute fro 1-2 minutes, season with salt and pepper and then add the chicken broth.
- Turn the temperature up to high and saute about 5-10 minutes, until the broth evaporates and vegetables are tender, stirring regularly.
- Remove from heat, stir in the bacon and transfer the pan to oven. Roast for about 15 more minutes.
- Remove from oven, taste, and add more salt and pepper if necessary.
GF, DF, GRF, PALEO, PRIMAL