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Sweet and spicy roasted butternut squash and brussels sprouts tossed with crispy bacon is that dish I reach for when I want something cozy but unexpectedly exciting. Maple syrup and a whisper of cayenne mingle with holiday vibes from cinnamon and crunchy pecans. This beautiful pan comes out of the oven vibrant and caramelized, ready to serve alongside a Thanksgiving turkey or as a bold weeknight main. Whether you want a hearty veggie side or a showstopping salad for dinner, this ticks so many boxes.
I first brought this to a Friendsgiving and it disappeared before the mashed potatoes were even touched. It is now my most requested dish every fall and winter
Ingredients
- Brussels sprouts: Fresh and bright green, pick ones with tight leaves for best texture
- Butternut squash: Sweet and earthy, go for firm squash with even color
- Olive oil: Helps everything crispy and pull together, choose extra virgin for richness
- Pure maple syrup: Adds both sweetness and caramelization, buy the real thing for maximum flavor
- Garlic powder: For gentle savoriness without sharpness
- Cayenne pepper: Brings whispery heat, a little goes a long way
- Cinnamon: Adds warmth and complexity, use freshly ground if you have it
- Ground cloves or allspice: Either one brings holiday notes and depth
- Salt and pepper: Freshly ground is best for lively taste
- Uncooked bacon: Smoky and savory, look for thick cut if you want extra crunch
- Dried cranberries: Jewels of sweetness that pop in every bite, opt for unsweetened if you prefer
- Toasted pecans: Chopped for toasty crunch, toast at home for deepest flavor
- Gorgonzola or blue cheese or goat cheese: Brings tang and creaminess, look for quality crumbles in the cheese counter
Instructions
- Prepare the vegetables:
- Trim the stems and outer leaves from the brussels sprouts and slice each in half. Cube the butternut squash into small pieces. The smaller the cubes the quicker and more even the roasting
- Mix the maple spice dressing:
- In a small bowl stir together olive oil maple syrup garlic powder cayenne cinnamon and cloves until thoroughly blended. This makes sure every bite is layered with flavor
- Dress the vegetables:
- Pile the brussels sprouts and squash onto a large parchment lined baking sheet. Pour over the maple spice dressing. Season liberally with salt and pepper. With clean hands toss everything so all pieces are well coated and arranged in a single layer for maximum roastiness
- Roast the veggies:
- Roast at 425 degrees F for 15 minutes then use a spatula to flip everything so more sides can caramelize. Return to the oven for another 15 minutes. The brussels will become golden brown and squash fork tender. If your pans are crowded divide across two sheets and rotate them halfway through baking
- Cook the bacon:
- While the vegetables roast cook your bacon in a skillet or the oven until crispy. Drain the bacon on paper towels then chop into bite-sized pieces. Cooking separately keeps it extra crisp
- Combine and finish the dish:
- Transfer the roasted veggies to a large serving bowl. Gently fold in the crispy bacon dried cranberries and toasted pecans. Shower with your favorite cheese crumbles right before serving for a melty creamy finish
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I especially love how the toasted pecans bring a nutty snap to each bite. My family’s favorite part is surprising everyone with blue cheese on top which always gets wide eyes and big smiles around the table
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on a sheet pan at 350 degrees to revive the bacon’s crisp and keep cheese from melting too much. You can also microwave individual portions just expect the bacon to be a little softer
Ingredient Substitutions
If you cannot find butternut squash try sweet potatoes or delicata squash for similar color and sweetness. Swap out brussels sprouts for broccoli florets or cauliflower in a pinch. If you are not into blue cheese crumbles creamy feta or a scoop of ricotta can work beautifully here
Serving Suggestions
Pile this dish next to your favorite roast or turkey during the holidays. For a hearty vegetarian main omit the bacon and add extra cheese and nuts. This is also delicious over warm grains like quinoa or wild rice if you want to turn it into a full meal
A Little History
Roasted root vegetables with bacon reach back to colonial America when home cooks paired winter crops with salt cured meats in the cold months. The idea of adding cranberries for a sweet pop and maple for flavor is a nod to classic New England fall flavors which I love bringing onto my table every year
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This dish is always a surprise crowd-pleaser and brings something vibrant to the table. Try it for your next holiday or cozy dinner — it’s bound to become a favorite.
Frequently Asked Questions
- → How do I get brussels sprouts crispy when roasting?
Ensure brussels sprouts are halved and not crowded on the pan. Roast at a high temperature and flip halfway through for even browning.
- → Can I substitute the bacon?
Yes, you can use turkey bacon, pancetta, or omit it for a vegetarian version while still getting great flavor from the pecans and cheese.
- → What other cheeses complement this dish?
Gorgonzola, blue cheese, or goat cheese add rich flavor. Feta or parmesan are also tasty alternatives.
- → Is it possible to prepare in advance?
Yes, you can roast the vegetables and cook the bacon ahead. Assemble and reheat just before serving, adding cheese last.
- → Are there ways to adjust the spice level?
Reduce or omit cayenne for less heat, or increase for more kick. You can customize to taste easily.