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Warm Brussels Sprout Leaves and Roasted Butternut Squash
Pairs with Hahn Merlot or Hahn Appellation Series Pinot Noir
INGREDIENTS - BRUSSELS SPROUT LEAVES AND ROASTED BUTTERNUT SQUASH
- 3 pounds Brussels sprouts, cleaned and leaves peeled off
- 1 pound butternut squash, peeled and diced to 1-inch cubes
- 3 slices double-smoked bacon such as Baker’s
- Extra virgin olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
INGREDIENTS - GRAINY MUSTARD DRESSING
- 2 tablespoons whole grain mustard
- 1 tablespoon brown sugar
- Red chili flakes
Peel and remove the seeds from the butternut squash. Many supermarkets sell pre-cut squash which would certainly be appropriate for this recipe.
With a small sharp paring knife, cut the bottoms from the Brussels sprouts and peel off the leaves. Thinly slice the hearts of the sprouts.
Preheat oven to 450 degrees. Stack the bacon slices and cut them into short lardons across the grain. Toss the butternut squash in a few teaspoons of olive oil with a little salt and pepper. Bake in a single layer on a metal pan until nicely browned.
In a small bowl, combine the whole grain mustard, brown sugar and chili flakes.
Meanwhile, cook the bacon until crisp and drain, reserving the fat.
Heat the bacon fat until barely smoking and then toss in the Brussels sprouts, allowing them to cook until the edges are slightly crisped. Add the mustard mixture to the hot pan with the leaves and toss. Add the roasted squash and the bacon to the pan. Season with salt and freshly ground black pepper.