Bacon, Brussels Sprouts & Squash Gratin

• 1 lb. Brussels sprouts, trimmed, cut in half
• 4 cups cut-up butternut squash (3/4-inch chunks)
• 2 Tbsp. olive oil
• 6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
• 1 small onion, finely chopped
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1 cup fat-free reduced-sodium chicken broth
• 1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

1. Heat oven to 425 degrees F.
2. Toss Brussels sprouts and squash with oil; spread onto foil-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.
6. Use slotted spoon to remove bacon from skillet; drain on paper towels.
7. Discard all but 2 Tbsp.
8. drippings from skillet.
9. Return bacon and reserved drippings to skillet.
10. Add onions; cook and stir 10 min.
11. or until crisp-tender.
12. Add cream cheese spread and broth; whisk until cream cheese is completely melted and mixture comes to boil.
13. Simmer on medium-low heat 1 min.
14. or until slightly thickened, stirring occasionally.
15. Transfer vegetables to 2-qt.
16. casserole sprayed with cooking spray.
17. Pour cheese sauce over vegetables; mix lightly.
18. Sprinkle with shredded cheese; cover.
19. Bake 20 min.
20. or until heated through, uncovering for the last 5 min.

brussels sprouts, butternut, olive oil, bacon, onion, philadelphia, chicken broth, italian

Taken from www.kraftrecipes.com/recipes/bacon-brussels-sprouts-squash-gratin-167762.aspx (may not work)