JENNIE-O® Turkey Bacon slices, chopped
tablespoons olive oil
small butternut squash, peeled and cut into 0.5-inch cubes
pound small fresh Brussels sprouts, quartered
garlic cloves, sliced
tablespoon finely grated orange peel
salt and pepper, if desired
Heat non-stick skillet over medium heat.
Heat bacon slices for seven minutes or until desired crispness, turning frequently. Coarsely chop bacon and set aside.
Add oil to the hot drippings in the bacon skillet.
Cook shallots and butternut squash in hot oil and drippings over medium heat for five minutes, stirring occasionally.
Add two tablespoons water.
Add Brussels sprouts and garlic to skillet.
Cover and cook, stirring occasionally, for five minutes or until vegetables are tender.
Stir in bacon, orange peel and honey.
Add salt and pepper, if desired.