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Brussels Sprouts and Squash Gratin
Brussels Sprouts and Squash Gratin

Brussels Sprouts and Squash Gratin

4 Review(s)
Cook Minutes 1 Hr 10 Min
Prep : 50 Min Cook: 20 Min
The perfect side dish for roasted turkey or chicken, this vegetable side is sure to make Brussels sprouts a new family-favourite vegetable.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) Brussels sprouts, trimmed, cut in half
4 cups cut-up butternut squash (3/4 inch chunks)
2 Tbsp. olive oil
6 slices bacon, cut into 1/2-inch pieces
1 small onion, finely chopped
1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
1 cup 25%-less-sodium chicken broth
1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
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Step 1
Heat oven to 425ºF.
Step 2
Toss Brussels sprouts and squash with oil; spread onto parchment-covered rimmed baking sheet. Bake 30 to 35 min. or until crisp-tender, turning after 20 min.
Step 3
Meanwhile, cook and stir bacon in large skillet on medium heat until crisp; drain, reserving 1 Tbsp. drippings in skillet. Return bacon to skillet. Add onions; cook and stir 10 min. or until crisp-tender. Add cream cheese product and broth; cook until cream cheese is completely melted and mixture comes to boil, stirring constantly with whisk. Simmer on medium-low heat 1 min. or until slightly thickened, stirring occasionally.
Step 4
Transfer vegetables to 2-L casserole dish sprayed with cooking spray. Pour cheese sauce over vegetables; mix lightly. Sprinkle with shredded cheese. Cover with foil sprayed with cooking spray, sprayed side down.
Step 5
Bake 20 min. or until heated through, uncovering for the last 5 min.
Kraft Kitchen Tips!
Make Ahead
Vegetables can be roasted ahead of time. Cool, then refrigerate up to 2 days. When ready to serve, use as directed, increasing the covered baking time to 25 to 30 min. or until heated through.
How to Double
To make this dish for a large gathering, prepare as directed, doubling all ingredients and baking in a 13x9-inch baking dish.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 6 g
30 %
Cholesterol 25 mg
Sodium 380 mg
16 %
Carbohydrate 13 g
Fibre 4 g
Sugars 4 g
Protein 9 g
Vitamin A
80 %
Vitamin C
90 %
15 %
10 %
8 servings, 3/4 cup (175 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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