Brussels Sprouts Pumpkin and Apple Hash

Source

bob-the-cook: This brussels sprouts pumpkin and apple hash is bursting with fall flavor.
It’s the perfect side or serve it up as a meal with an egg on top!
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**Ingredients**
* 2 slices bacon
* 2 tablespoons olive oil
* 1 shallot, sliced
* 2 cups chopped pumpkin (or butternut squash)
* 1 pound brussels sprouts, ends chopped and
outer leaves removed, sliced
* salt and pepper
* 2 cups chopped apples
* 1/2 cup dried cranberries
* 1 tablespoon chopped sage
* 1 1/2 tablespoons Nakano balsamic blend
seasoned rice vinegar
**Instructions**
1. Preheat a large skillet over medium-high heat.
2. Place bacon in the skillet and cook until crispy, set aside
leaving grease in the pan.
3. Add 2 tablespoons olive oil to the bacon grease and add
the shallot to the skillet. Cook for 1 minute.
4. Add the brussels sprouts and pumpkin, season with salt
and pepper, stir and let cook for 7-10 minutes until softened
and starting to brown on the bottom. Toss and cook another
3 minutes.
5. Add the apples, cranberries and sage, mix and cook for
another 3 minutes.
6. Turn the heat off, add the vinegar and toss to combine.
7. Crumble the cooked bacon on top and serve.
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This Recipe Is Published Here https://www.runningtothekitchen.com/brussels-sprouts-pumpkin-and-apple-hash/