Spicy Maple Roasted Butternut Squash & Brussels Sprouts with Crispy Bacon

As seen on

Ambitious Kitchen

Total Time

1 hour

Prep Time

15 minutes

Cook Time

45 minutes

Rating

(19)

Ingredients

6 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

American Kid-Friendly Dairy Dinner Parties ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode (keeps screen awake)

Click to complete

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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).

Step 5

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.

Step 6

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.