Warm Brussel Sprout, Kabocha Squash, and Bacon Salad with Hazelnuts and Balsamic Glaze

It’s officially Thanksgiving on NOLH and I’m starting off the holiday with one of my favorite veggie side dishes, brussel sprouts! Now, people have strong opinions about brussel sprouts and I know there are recipes galore out there but this one definitely deserves to be a contender. I mean, the fact that there’s bacon and kabocha in here makes it a winner but the crunch of the hazelnuts and the sweet tang of the balsamic takes it to the next level.

Entertaining tips:

1. Chop the brussel sprouts and squash up to 3 days before and store in an airtight container in the refrigerator.

2. This is a one pot dish that cooks on the stove so it won’t take a lot of dishes and won’t take up precious real estate in your oven.

3. This dish takes about 30 minutes to cook so make this an hour before you’re ready to eat.

4. Need a vegetarian/vegan option? Omit the bacon. You can saute everything in 2-3 tablespoons of olive oil instead of the bacon grease.

Leftovers?

This makes the best breakfast hash. Reheat and fry an egg to serve over top.

Recipe:serves 6-8

Ingredients:

3 cups shaved brussel sprouts

2 cups chopped kabocha squash

12 oz uncooked bacon, chopped

2 cloves of garlic, chopped

1/3 cup chopped hazelnuts

1 tsp salt

1/4 tsp ground black pepper

Directions:

1. Place a large saute pan over medium heat.

2. Add chopped bacon to pan. Cook until starting to crisp.

3. Add garlic and squash to the pan along with the bacon and the grease. Cook for about 15 minutes, until squash is just about fork tender but not soft.

4. Add Brussel sprouts to pan and combine.

5. Let the brussel sprouts cook for about 5-7 minutes. You still want them to have a bite and you don’t want to overcook the squash.

6. Season with salt and pepper to taste.

7. Once done remove from heat and sprinkle the top with the hazelnuts.

8. Drizzle with balsamic glaze to finish.

9. Serve immediately and enjoy!