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:
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.
Is it just me or doesn’t that kinda defeat the purpose of gum?
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!
- 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.
CristinaNovember 13, 2013 at 2:49 AM
Yum! I made this and it was delicious!!! The only thing I was confused about was whether I needed to chop the veggies. I assumed yes and it was perfection!
Miz HelenNovember 8, 2013 at 2:55 PM
Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate.
Lisa @ Fresh Eggs DailyNovember 3, 2013 at 2:43 PM
Oh my goodness this looks good! I’m a new fan and would love for you to come share this idea on my From the Farm Blog Hop this week:
Fresh Eggs Daily
Miz HelenNovember 3, 2013 at 1:30 PM
What a lovely presentation for this fabulous recipe, I can’t wait to try this one. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Lizy @ http://justdipitinchocolate.blogspot.com/November 1, 2013 at 8:33 PM
Everything is better with bacon that’s for sure! But like you, I draw the line at Bacon BB formula! LOL…wayyy to weird! Thank you for sharing at the Fluster Buster party! have a great Bacon bubble gum “Free” week, lol
Stephanie @ Plain ChickenOctober 29, 2013 at 8:07 PM
I love bacon, but the bacon formula is a bit much.
The Butternut Squash and Potato Gratin with Braised Brussel Sprouts and Bacon looks great. Your photos are great!
Dixie ChikOctober 29, 2013 at 8:24 PM
Nichole COctober 29, 2013 at 3:18 PM
Haha, I’m all for legit, REAL bacon. Not sure about bacon gum. Lol!
Dixie ChikOctober 29, 2013 at 8:23 PM
I know, right??
Erin @ The Spiffy CookieOctober 29, 2013 at 10:23 AM
Wow bacon flavored formula?? Weird. But this gratin is definitely not weird!
Dixie ChikOctober 29, 2013 at 8:23 PM
The formula is crazy!! Thanks Erin 🙂