Brussels Sprouts and Squash Gratin

• 1 lb. (450 g) Brussels sprouts, trimmed, cut in half
• 4 cups cut-up butternut squash (3/4 inch chunks)
• 2 Tbsp. olive oil
• 6 slices bacon, cut into 1/2-inch pieces
• 1 small onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
• 1 cup 25%-less-sodium chicken broth
• 1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese

1. Heat oven to 425 degrees F.
2. Toss Brussels sprouts and squash with oil; spread onto parchment-covered rimmed baking sheet.
3. Bake 30 to 35 min.
4. or until crisp-tender, turning after 20 min.
5. Meanwhile, cook and stir bacon in large skillet on medium heat until crisp; drain, reserving 1 Tbsp.
6. drippings in skillet.
7. Return bacon to skillet.
8. Add onions; cook and stir 10 min.
9. or until crisp-tender.
10. Add cream cheese product and broth; cook until cream cheese is completely melted and mixture comes to boil, stirring constantly with whisk.
11. Simmer on medium-low heat 1 min.
12. or until slightly thickened, stirring occasionally.
13. Transfer vegetables to 2-L casserole dish sprayed with cooking spray.
14. Pour cheese sauce over vegetables; mix lightly.
15. Sprinkle with shredded cheese.
16. Cover with foil sprayed with cooking spray, sprayed side down.
17. Bake 20 min.
18. or until heated through, uncovering for the last 5 min.

brussels, butternut, olive oil, bacon, onion, philadelphia, cheese

Taken from www.kraftrecipes.com/recipes/brussels-sprouts-squash-gratin-169532.aspx (may not work)