Spicy Maple Roasted Butternut Squash & Brussels Sprouts with Crispy Bacon

Name: Spicy Maple Roasted Butternut Squash & Brussels Sprouts with Crispy Bacon
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 pound brussels sprouts, stems and outer leaves removed and halved; 4 cups cubed butternut squash; 2 tablespoons olive oil; 2 tablespoons pure maple syrup; 1 teaspoon garlic powder; ½ teaspoon cayenne pepper; ½ teaspoon cinnamon; ⅛ teaspoon ground cloves or allspice; Freshly ground salt and pepper; 4-5 oz uncooked bacon; ⅓ cup dried cranberries; ½ cup toasted pecans halves, chopped; ⅓ cup your choice of gorgonzola crumbles, blue cheese crumbles or goat cheese crumbles

User Reviews

4.7

57 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6 servings
Calories
295 kcal
Course
Side Dish, Main Course, Lunch
Cuisine
American

Spicy Maple Roasted Butternut Squash & Brussels Sprouts with Crispy Bacon

Stella Guerrero

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Sweet and spicy maple roasted butternut squash and brussels sprouts with savory, crispy bacon, sweet dried cranberries, toasty pecans, and crumbled cheese. This filling, veggie-packed dish is the perfect side dish or a main meal for the holidays or weeknights!

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Ingredients

Servings

1 pound brussels sprouts, stems and outer leaves removed and halved
4 cups cubed butternut squash
2 tablespoons olive oil
2 tablespoons pure maple syrup
1 teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon cinnamon
⅛ teaspoon ground cloves or allspice
Freshly ground salt and pepper
4-5 oz uncooked bacon
⅓ cup dried cranberries
½ cup toasted pecans halves, chopped
⅓ cup your choice of gorgonzola crumbles, blue cheese crumbles or goat cheese crumbles

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Instructions

Preheat oven to 425 degrees F. Line a large baking sheet or two small baking sheets with parchment paper. Spread out brussels sprouts and butternut squash being careful not to overcrowd so that the veggies roast and do not steam. If the pan is overcrowded I suggest using two pans and rotating the pans halfway through baking.
In small bowl mix together the olive oil, maple syrup, garlic powder, cayenne, cinnamon and cloves until well combined. Pour over the brussels and butternut squash. Season generously with salt and pepper. Use clean hands to toss together then spread out evenly on the baking sheet.
Roast in the oven for 15 minutes then flip and roast for an additional 15 minutes until brussels turn a slight golden brown and squash is fork tender.
While the veggies are roasting, cook your bacon according to the directions on the package. Remember you only need about 4-5 ounces (or about 4-6 slices).
Once done cooking bacon and it’s crispy, transfer to a paper towel and pat away the grease as much as possible, then chop the bacon and set aside.
Once the butternut squash and brussels are done roasting, transfer them to a large serving bowl and gently fold in chopped bacon, dried cranberries and toasted pecans. Garnish with your choice of crumbled cheese.

Notes

See the full post for ways to customize this dish and tips for making it ahead of time!

Nutrition Information

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Serving 1serving Calories 295cal (15%) Carbohydrates 27.2g (9%) Protein 8g (16%) Fat 18.7g (29%) Saturated Fat 4.1g (21%) Fiber 4.8g (19%) Sugar 15.1g (30%)