Brown Butter Brussels Sprouts & Butternut Squash With Penne

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In Jennie's Kitchen


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3 oz smoked slab bacon, roughly diced

2 tbsp butter

2 cup diced butternut squash

1 small shallot, thinly sliced

10 oz Brussels sprouts, tough ends trimmed and cut in half

salt and freshly ground pepper to taste

1 1/4 cup Vegetable Stock

8 oz dry penne pasta, cooked according to package directions

Freshly grated Parmesan cheese, to taste

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