BACON-BRUSSELS SPROUTS GRATIN

Bacon-Brussels Sprouts Gratin image

Check out our Bacon-Brussels Sprouts Gratin. This Bacon-Brussels Sprouts Gratin includes butternut squash, which adds to the heart and soul of this dish.

Provided by My Food and Family

Categories Vegetable Recipes

Time 1h

Yield 8 servings, 3/4 cup each

Number Of Ingredients 8

Previous Next

Ingredients

1 lb. Brussels sprouts, trimmed, cut in half
4 cups cut-up butternut squash (3/4 inch chunks)
2 Tbsp. olive oil
6 slices OSCAR MAYER Natural Smoked Uncured Bacon, cut into 1/2-inch-thick slices
1 small onion, finely chopped
1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup fat-free reduced-sodium chicken broth
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

Steps:

Heat oven to 425ºF.
Toss Brussels sprouts and squash with oil; spread onto foil-covered rimmed baking sheet. Bake 30 to 35 min. or until crisp-tender, turning after 20 min.
Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add onions to reserved drippings; cook and stir 10 min. or until crisp-tender. Add cream cheese spread and broth; cook until cream cheese is completely melted and mixture comes to boil, stirring constantly with wire whisk. Simmer on medium-low heat 1 min. or until slightly thickened, stirring occasionally. Remove from heat. Stir in bacon.
Spoon cooked vegetables into 2-qt. casserole sprayed with cooking spray. Add cheese sauce; mix lightly. Sprinkle with shredded cheese; cover.
Bake 20 min. or until heated through, uncovering for the last 5 min.

Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g