Spicy Maple Roasted Butternut Squash & Brussels Sprouts with Crispy Bacon
User Reviews
4.7
38 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
295 kcal
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Course
Side Dish, Main Course, Lunch
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Cuisine
American
Spicy Maple Roasted Butternut Squash & Brussels Sprouts with Crispy Bacon
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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
- 1 pound Brussels sprouts stems and outer leaves removed and halved
- 4 cups butternut squash cubed
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 garlic powder teaspoon
- ½ teaspoon cayenne pepper
- ½ teaspoon cinnamon
- ⅛ teaspoon ground cloves or allspice
- salt freshly ground
- black pepper freshly ground
- 4-5 oz Bacon uncooked
- ⅓ cup dried cranberries
- ½ cup pecans toasted halves, chopped
- ⅓ cup gorgonzola crumbles or blue cheese crumbles or goat cheese crumbles
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
Show Details
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%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
38 reviews
Excellent
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