Brussel Sprouts, Pumpkin and Apple Hash
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 balsamic blend seasoned rice vinegar
Preheat a large skillet over medium-high heat. Place bacon in the skillet and cook until crispy, set aside leaving grease in the pan.
Add 2 tablespoons olive oil to the bacon grease and add the shallot to the skillet. Cook for 1 minute. 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.
Add the apples, cranberries and sage, mix and cook for another 3 minutes. Turn the heat off, add the vinegar and toss to combine.
Crumble the cooked bacon on top and serve.