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