Sweet and spicy maple roasted butternut squash with brussels sprouts and savory, crispy bacon. This filling, veggie-packed dish is perfect for a side dish or a main meal!
I hope your weekend was as relaxing and rejuvenating as mine was. My house is a disaster and we’re in recovery mode after our wedding weekend, but oh my goodness did we HAVE FUN! I can’t wait to show you all of our amazing photos from our photographer and all the other details.
Before I let you get on with your holiday festivities, I have one last recipe for your Thanksgiving table that’s as beautiful as it is delicious.
As Taylor would say… Are you readddyyyy for it?
Gorgeous sweet and spicy brussels and butternut squash are roasted with cayenne pepper, maple syrup and olive oil to golden crispy perfection.
Then in goes crispy bacon (turkey or pork work), dried cranberries (or cherries!) and your absolute favorite crumbled cheese (i vote goat or gorgonzola).
Voila! It’s a fancy side dish that everyone is going to gobble up.
In fact, it may be the dish that convinces everyone you know to actually like brussels sprouts.
And I’ve made a super fun video for you explaining how to make the dish in no time at all.
WATCH THE VIDEO TO SEE HOW TO MAKE THE RECIPE:
I hope you love this recipe as much as I do. It’s a beautiful addition to your thanksgiving table. If you make this recipe, be sure to leave a comment and rate the recipe below and let me know how you like it. xo!
Pin this recipe for later:
- Serves: 6
- Serving size: 1/6 of recipe
- Calories: 295
- Fat: 18.7g
- Saturated fat: 4.1g
- Carbohydrates: 27.2g
- Sugar: 15.1g
- Fiber: 4.8g
- Protein: 8.0g
- 1 pound brussels sprouts, stems and outer leaves removed and halved
- 5 cups cubed butternut squash
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 3 garlic cloves, minced
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cinnamon
- ⅛ teaspoon ground cloves
- Freshly ground salt and pepper
- 4-5 oz uncooked bacon (either pork or turkey bacon will work)
- ⅓ cup dried cranberries
- ½ cup toasted pecans halves, chopped
- ⅓ cup your choice of gorgonzola crumbles, blue cheese crumbles or goat cheese crumbles
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Spread out brussels sprouts and butternut squash. In small bowl mix together the olive oil, maple syrup, garlic, 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 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.
Stove top method: Place pecans in a small pan over medium heat. Stir pecans until toasted and fragrant, about 3-4 minutes. They are done as soon as they start looking darker and smell toasty. Immediately remove the pecans from the pan to a bowl or paper towel to prevent burning.
Oven method: You can also toast the pecans in the oven on a baking sheet at 350 degrees F for 6-7 minutes.