Looking for an interesting, colorful, autumnal, vegetable dish to round out your Thanksgiving menu? Look no further! Jack McDavid, Chef Owner of the Down Home Diner and staunch supporter of eating local offered us this unique vegetable dish. The presentation is dramatic and beautiful, and if you are hosting vegetarians, this can serve as their main; simply double the onion and omit the bacon.
Butternut Squash Stuffed with Brussels Sprouts
4 small butternut squash (or 2 large), halved lengthwise and seeded.
1 TBSP brown sugar
1 tsp salt
Heat oven to 350. Sprinkle sugar and salt over squash. Place on baking sheet and set aside.
4 cups baby brussels sprouts, cut in half lengthwise
1 cup bacon, chopped
1/2 cup onion, chopped
1/2 cup bread crumbs
1 Tbsp honey
Saute bacon in large skillet until almost cooked. Add onion and saute til translucent, about 5 minutes. Add bread crumbs, honey, and brussels sprouts. Remove from heat–you don’t want the brussels sprouts cooking in the skillet. Pour the brussels sprouts mixture into the squash, and bake 40 minutes until toothpick comes out of squash clean.