Bacon, Brussels Sprouts & Squash Gratin

1. 1

   Heat oven to 425 degrees F.

2. 2

   Toss Brussels sprouts and squash with oil; spread onto foil-covered rimmed baking sheet.

3. 3

   Bake 30 to 35 min.

4. 4

   or until crisp-tender, turning after 20 min.

5. 5

   Meanwhile, cook and stir bacon in large skillet on medium heat until crisp.

6. 6

   Use slotted spoon to remove bacon from skillet; drain on paper towels.

7. 7

   Discard all but 2 Tbsp.

8. 8

   drippings from skillet.

9. 9

   Return bacon and reserved drippings to skillet.

10. 10

    Add onions; cook and stir 10 min.

11. 11

    or until crisp-tender.

12. 12

    Add cream cheese spread and broth; whisk until cream cheese is completely melted and mixture comes to boil.

13. 13

    Simmer on medium-low heat 1 min.

14. 14

    or until slightly thickened, stirring occasionally.

15. 15

    Transfer vegetables to 2-qt.

16. 16

    casserole sprayed with cooking spray.

17. 17

    Pour cheese sauce over vegetables; mix lightly.

18. 18

    Sprinkle with shredded cheese; cover.

19. 19

    Bake 20 min.

20. 20

    or until heated through, uncovering for the last 5 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.