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Audible Eating

Changing up your food "playbook"

October 28, 2018 Sides

Fall Vegetable Medley…The Perfect Side Dish!


Print Recipe
Fall Vegetable Medley
If you are looking for something to complement fall and its flavors, this side dish will do it perfectly!
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 8-10 slices bacon play into fall and use applewood bacon if you dare
  • 3 cups brussel sprouts trimmed and halved
  • 1/2 butternut squash peeled, seeded, and cut into 1 inch cubes
  • 2 cups mushrooms baby portobello are my favorite; but any kind will work
  • 1 purple (red) onion cut into chunks
  • 2 garlic cloves diced
  • 1/8 tsp ground nutmeg
  • salt and pepper to taste
  • 3 Tsp bacon grease used to sauté veggies
  • 1/4 cup pepitas (pumpkin seeds) optional to garnish veggies
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 8-10 slices bacon play into fall and use applewood bacon if you dare
  • 3 cups brussel sprouts trimmed and halved
  • 1/2 butternut squash peeled, seeded, and cut into 1 inch cubes
  • 2 cups mushrooms baby portobello are my favorite; but any kind will work
  • 1 purple (red) onion cut into chunks
  • 2 garlic cloves diced
  • 1/8 tsp ground nutmeg
  • salt and pepper to taste
  • 3 Tsp bacon grease used to sauté veggies
  • 1/4 cup pepitas (pumpkin seeds) optional to garnish veggies
Instructions
  1. This is by far one of my favorite fall side dishes, and so festive to make. Lets start out by placing a large skillet over medium heat. We are going to cook our bacon and set it aside.
  2. While your bacon is cooking, lets prep our veggies. Trim back the outer brussel sprout leaves and then cut in half. Half a butternut squash, peel the outside skin, and scoop the seeds from the center with a spoon. Cut the squash into cubes (***TIP: you can always buy butternut squash peeled and seeded at the grocery store to save time). Wipe the mushroom caps off with a damp paper towel and then half. Peel and dice you garlic. Finally, cut your onion into wedges to give you about 1 inch pieces of onion.
  3. Now that your veggies are prepped and I'm sure bacon has cooked; use the same pan to sauté the veggies. Remove all bacon grease except 3 Tablespoons. Add brussel sprouts and butternut squash to the pan.
  4. Season your sprouts and squash with nutmeg, salt, and pepper (a good pinch of salt and pepper throughout this recipe is what I use to season veggies). Sauté for about 8-10 minutes or until the squash is fork tender. Once fork tender remove veggies and place in a separate bowl.
  5. To the sauté pan add mushrooms and onions. If the pan seems a little dry add a tab of butter or drizzle two T of olive oil. Sprinkle salt and pepper over the shrooms and onions, and sauté for 4-5 minutes or until mushrooms are browned and onions are tender.
  6. When the mushrooms are done stir in an additional pinch of salt and pepper along with the minced garlic. Stir and combine everything well.
  7. Add mushroom mixture to squash mixture. Dice up your bacon; add that to the veggie mixture. Top the veggies with pumpkin seeds to add extra flavor. There you have it, the perfect fall side dish.
  8. This is a great side dish with chicken or pork. It isn't fancy but brings a ton of fresh flavor to your table!! Enjoy!!!
Recipe Notes

Categories: Sides

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Hey y'all! I'm an ICU nurse by day and busy wife by night. Football consumes my life...my husband plays in the NFL so I'm always hosting our "football family" for dinner too. I'm obsessed with butter, my dogs, and tailgating. Welcome to my playbook for the kitchen!

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