Butternut Squash and Potato Gratin in individual ramekins are just as perfect for weeknight dinner as they are for a holiday feast. They are topped with sautéed brussels sprouts and crispy bacon that makes these pretty much perfect.
I mean, is there anything not good about bacon?
I’ve even put it on ice cream.
Actually, I recently ran across a few things that may not be so good (possibly cringe-worthy) with the addition of bacon.
Let’s peruse –
And there’s a waiting list. WTF are these mothers thinking? Your newborn probably would prefer if their formula did not taste 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 things way too far.
I mean, seriously.
Ok, so getting back to the recipe.
Have you been looking for holiday recipes or started planning your holiday menus?
Me, not so much. I know, it’s almost November and I need to get it 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, or anything else with it for that matter, you should definitely try it out. If you have picky children, butternut squash is easily hidden should you want to be that deceiving. I’m not knocking it; I’ve definitely done the same a time or two.
My daughter actually developed an affinity for butternut squash after having it a few times. Obviously, I revealed my secret and she tends to be a little suspicious from time to time when we sit down to dinner, but she knows I wouldn’t hide anything in the food that would gross her out.
To dip your toes in, here’s a butternut squash ravioli I make that’s really very good. It’s a pasta dish that’s not a very heavy pasta, and lets the butternut squash be the star of the show.
Anyway, this is a great little side dish for Thanksgiving or a little fall dinner party – the squash, the potatoes, brussels sprouts and bacon make such a good combination. Not to mention the balsamic vinegar; it that gives it a little kick that’s so perfect.
It’s definitely not too bougie for a weeknight dinner, so keep that in mind.
Here’s the printable!
Butternut Squash and Potato Gratin with Sauteed Brussels Sprouts and Bacon
This savory gratin pairs just as perfectly with weeknight dinner as it does a holiday feast!
Ingredients
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
Instructions
- Preheat oven to 350.
- Combine gratin ingredients, place in 8 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.
This Post Has 11 Comments
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!
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate.
Miz Helen
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:
http://www.fresh-eggs-daily.com/2013/11/from-farm-blog-hop-and-4-natural-sore.html
Lisa
Fresh Eggs Daily
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!
Miz Helen
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
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!
Thanks Stephanie!!
Haha, I’m all for legit, REAL bacon. Not sure about bacon gum. Lol!
I know, right??
Wow bacon flavored formula?? Weird. But this gratin is definitely not weird!
The formula is crazy!! Thanks Erin 🙂