This colorful side dish could be a meal in and of itself, but it’s great paired with pork or chicken. We like to cook it in a cast-iron skillet for ultimate browning.
Active time 40 minutes
Total time 40 minutes
- 4 slices MOINK bacon
- 4 cups (1-inch) butternut squash cubes (about 1½ lb.)
- 1 lb. Brussels sprouts, trimmed and halved
- 1 small red onion, cut into 1-inch pieces
- ½ tsp. salt
- ½ tsp. freshly ground pepper
- 2 Tbsp. chicken broth/stock
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. light brown sugar
- 2 tsp. fresh thyme leaves, plus more for garnish
- Cook the bacon in a large skillet over medium-high heat until crisp. Remove from the skillet and place on paper towels to drain. Let cool, and crumble into bite-size pieces.
- Pour off all but 2 tablespoons of the bacon drippings in the skillet. (Reserve the remaining drippings for another use.) Add the butternut squash, Brussels sprouts, and onion to the skillet. Season with salt and pepper.
- Stir together the broth, vinegar, sugar, and thyme. Pour over the vegetables and cover the skillet with a lid. Cook, covered, for 5 minutes to allow the vegetables to begin to soften.
- Uncover and cook 6 to 8 minutes longer, stirring occasionally, until the vegetables begin to brown and are fork tender.
Season with additional salt and pepper if needed. Garnish with additional thyme.