Brussels Sprouts & Butternut Squash with Bacon Vinaigrette

INGREDIENTS

• 4 oz. thick-cut bacon slices, cut crosswise into 1/4-inch pieces
• 1 shallot, finely chopped
• 2 Tbs. cider vinegar
• 1 Tbs. firmly packed light brown sugar
• 1 tsp. Dijon mustard
• 1 tsp. chopped fresh thyme
• 6 Tbs. olive oil
• Kosher salt and freshly ground pepper, to taste
• 1 1/2 lb. brussels sprouts, trimmed
• 1 butternut squash, peeled, seeded and cut into 3/4-inch dice
• 1 tsp. chopped fresh sage
• 1 cup coarsely chopped steamed chestnuts