Brussel Sprout / Butternut Squash

3T butter 

6 brussel sprouts halved lengthwise

3/4 c. butternut squash peeled and cut in 1" cubes

salt & pepper to taste

3-4 sprigs of fresh thyme

1/8 t. nutmeg

1/4 c. chicken stock

1/8 c. heavy cream

2 strips of bacon cooked and cut in small pieces

    Melt butter over medium heat.  Add brussel sprouts, squash, salt, pepper, thyme, and nutmeg.  Sauté 6-8 minutes or until squash is fork tender.

    Add chicken stock and cream.  Simmer together 2-3 minutes until mixed and thickened.  Add bacon.  I made 4 recipes to feed 10 people.