Cheesy Butternut Squash, Bacon, and Brussels sprouts Skillet
Author:Lindsay Cola (Tippens)
Total Time:40 minutes
12 oz cubed butternut squash (about 3 1/2 cups)
1 lb brussels sprouts, ends removed, halved
4 slices center cut bacon, cut into bite sized pieces
3–4 T olive oil
4 cloves garlic, minced
1 1/2 T fresh chopped thyme, sprigs removed
1/2 c shaved parmesan
1 c shredded gruyere (mozzarella works also!)
Salt + cracked pepper, to taste
Chopped parsley, for serving
Preheat oven to 425 degrees and grease a large skillet (or casserole dish) with oil.
Add cubed butternut squash and brussels sprouts to skillet and toss with olive oil, garlic, thyme, salt and pepper. Top with chopped bacon. Transfer to the oven and bake for 25-35 minutes, until bacon is cooked and veggies are tender.
Remove from oven, top with cheese, and transfer back to oven for an additional 5-10 minuets, until cheese is melted.