For me, the best part about Thanksgiving is having leftovers for days! Reheat and eat! This Thanksgiving, we had a crazy amount of side dishes – this combo of brussel sprouts and butternut squash was my favorite. Tossed in bacon grease, and pan roasted in the oven, it was easy to make and will definitely be on the menu at Christmas!
- 6 ounces bacon, chopped
- 2 pounds brussel sprouts, outer leaves removed and trimmed
- 1 1/2 pounds butternut squash, peeled, seeds removed and diced into 1″ chunks
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Fry the bacon until crisp.
- Preheat oven to 400º.
- Remove the bacon from pan, but reserve the grease.
- In a large bowl, toss the squash and brussel spouts with the reserved grease, season with salt and pepper.
- Pour the ingredients onto a baking sheet and roast in oven for 20 minutes.
