Vegetable pan with butternut squash, Brussels sprouts, bacon and sage

Ingredients

• 400 g Brussels sprouts
• Salt
• 400 g butternut squash
• 0.5 bunch sage
• 200 g smoked pork belly (cubed)
• Pepper (freshly ground)
• nutmeg

Instructions

1. 1.

   Clean, wash and halve the Brussels sprouts; blanch them in boiling salted water for 10 minutes. Drain, shock with cold water, and let drain well.

2. 2.

   Peel the butternut squash, remove seeds and fibers, and cut into small cubes. Wash the sage, shake dry, separate leaves, and finely chop half of them.

3. 3.

   In a pan, render the pork belly until crisp; add the squash and Brussels sprouts. Sauté while turning occasionally for 5-7 minutes. Stir in the chopped sage, season with salt and pepper, and finish with a pinch of nutmeg. Sprinkle with remaining sage leaves before serving.