Ingredients
Scale
- 1/2 lb. thick cut uncured bacon, cut into thin strips
- 1 lb. brussel sprouts, cut in half
- 1 small butternut squash, cubed
- 1 cup chicken bone broth
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1/3 cup sugar free cranberries
- 1/3 cup chopped pecans
- 1/4 cup fresh parsley, chopped
- 1/3 cup fresh Parmesan cheese, grated or shaved
- 1 teaspoon ground black pepper
Instructions
- In a heavy duty skillet or cast iron pan, cook the bacon strips over medium heat. Occasionally stir the bacon pieces until they are all fully cooked, brown and crispy. Remove the bacon from the pan and set aside. Leave the bacon grease in the pan.
- Add in the brussel sprouts, butternut squash into the pan. Sauté for 3-4 minutes or until everything starts to get brown.
- Stir in the salt and bone broth and cover for 4 minutes or until the vegetables are tender.
- Remove the lid and turn the heat off. Stir in the thyme, cranberries and pecans.
- Pour into a serving dish or keep in the cooking pan. Toss in the bacon, parsley and Parmesan cheese. Sprinkle with black pepper and serve.
Notes
Use a bag of frozen prepared butternut squash. It saves you so much time, cooks quickly and tastes just like it’s fresh.
If you use frozen squash, add it in after step 2.
- Prep Time: 5
- Cook Time: 15
- Category: side dish
- Method: stove-top
- Cuisine: side dish