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Butternut squash with Brussels sprouts and bacon

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Ingredients for 4 servings:

  • 400 g Brussels sprouts
  • 400 g butternut squash
  • 100 g smoked bacon
  • 10 sage leaves
  • n. B. Salt and pepper from the mill
  • e.g. nutmeg, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 32 minutes

wonderful autumn vegetables, quickly made

Trim and halve the Brussels sprouts. Boil them in salted water for about 10 minutes. Drain, rinse with cold water, and drain well. Peel the pumpkin, remove the fibers and seeds, and cut into small cubes. Finely slice the sage. Cut the bacon into small cubes. Fry the bacon in a pan and add the pumpkin and Brussels sprouts. Fry for 5-7 minutes, turning occasionally. Stir in the sage. Season to taste with pepper and nutmeg.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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