Butternut Squash and Potato Gratin with Sauteed Brussels Sprouts and Bacon

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Is there anything not good about bacon?


I’ve even put it on ice cream.

Actually, there might be a few things, and I have to share them – I just ran across these lately:

Bacon Baby Formula 



And there’s a waiting list. WTF are these mothers thinking? Your newborn does not give a shit if their formula tastes like bacon.

Have you considered the fact that THEY DON’T EVEN KNOW BACON YET.

Bacon Flavored Gumballs


Is it just me or doesn’t that kinda defeat the purpose of gum?

Bacon Toothpaste



Ok, really? These people took that shit way too far.

I mean, seriously.

Ok, back to the food.

Have you been looking for holiday recipes? Me, not so much. I know, it’s almost November and I need to get my ass in gear but I’m so not feeling it. Right now, I’m hanging on to what little shorts-and-tshirt weather we have (it’s 70 degrees as I’m writing this).

One thing I do like about fall is the abundance of winter squashes – I love butternut squash. If you’ve never made mac and cheese with it, you should try it out. Oh, and here’s a butternut squash ravioli I make that’s really good. That reminded me that I’m so glad I discovered that food photography needs some natural light.



Anyway, this is a great little side dish for Thanksgiving or a little fall dinner party – the squash, potatoes, brussel sprouts and bacon make such a good combination. Not to mention the balsamic vinegar.


Here’s the printable!

Butternut Squash and Potato Gratin with Sauteed Brussel Sprouts and Bacon


  • Gratin!
  • 1 pound Butternut squash, cooked until tender
  • 1 pound Red potatoes, scrubbed and boiled until tender
  • 1 teaspoon Thyme, fresh
  • 1/2 cup Parmesan cheese
  • 1 tablespoon Coarse salt
  • 1/2 cup Butter, salted, at room temperature
  • Brussel Sprout Topping!
  • 2 tablespoons Butter
  • 1/4 cup Onion, diced
  • 1 pound Brussel sprouts, washed
  • 1/4 cup Chicken broth
  • 1/4 pound Bacon, cooked and crumbled
  • 1 tablespoon Balsamic vinegar


  • Preheat oven to 350.
  • Combine gratin ingredients, place in 4 ramekins, cover with foil and bake for 45 minutes.
  • Heat butter over medium high heat in a medium sized saute pan.
  • Add onions and brussels sprouts. Saute, stirring for about 5-7 minutes, until browning.
  • Add chicken broth and reduce heat to medium.
  • Stir every couple of minutes, until liquid has evaporated, about 5 minutes, then add balsamic vinegar.
  • Add bacon and toss. Remove from heat and cover.
  • Top each ramekin with brussels sprout/bacon mixture and place in oven on low broil for 3-5 minutes, until bubbly and slightly brown on top.

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