Spicy Maple Butternut Squash and Brussels Sprouts with Crispy Bacon (Print version)

Roasted butternut squash and brussels sprouts with maple, cayenne, crispy bacon, and pecans. A bold fall side ready in under an hour.

# Ingredients:

For the vegetables

01 - 1 medium butternut squash, peeled, seeded, and cut into 3/4-inch cubes (about 4 cups / 600 g)
02 - 1 lb (450 g) Brussels sprouts, trimmed and halved lengthwise
03 - 2 tablespoons extra-virgin olive oil
04 - 2 tablespoons pure maple syrup
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon cayenne pepper
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground cloves or allspice
09 - Kosher salt and freshly ground black pepper

For the toppings

10 - 5-6 slices thick-cut bacon (about 6 oz / 170 g), cooked crispy and chopped
11 - 1/3 cup (50 g) dried cranberries
12 - 1/3 cup (40 g) toasted pecans, roughly chopped
13 - 1/3 cup (40 g) crumbled blue cheese, gorgonzola, or goat cheese (optional)

# Instructions:

01 - Preheat your oven to 425°F (220°C). Peel and cube the butternut squash into even 3/4-inch pieces. Trim the stems and any ragged outer leaves from the brussels sprouts, then slice each one in half from top to bottom so the cut side can lie flat.
02 - In a small bowl, whisk together the olive oil, maple syrup, garlic powder, cayenne, cinnamon, and cloves until completely blended. The mixture should be thin and pourable.
03 - Spread the squash and brussels sprouts on a large parchment-lined rimmed baking sheet. Drizzle the maple spice coating over the vegetables and season generously with salt and pepper. Use your hands to toss until every piece is lightly coated, then spread everything into a single layer with space between the pieces. Use two sheets if needed so nothing steams.
04 - Roast for 15 minutes, then remove the pan and flip the vegetables with a thin spatula so the cut sides of the sprouts and the squash cubes can brown on another edge. Return to the oven for 15-20 minutes more, until the squash is fork-tender and the sprouts are deeply golden with crisp edges.
05 - While the vegetables roast, cook the bacon in a skillet over medium heat or on a separate sheet in the oven until it is fully crisp. Drain on paper towels, then chop into bite-sized pieces.
06 - Transfer the hot roasted vegetables to a large serving bowl. Gently fold in the crispy bacon, dried cranberries, and toasted pecans. Scatter the cheese over the top just before serving so it softens slightly without melting away completely.

# Good to know:

01 - Serve warm or at room temperature for the best texture.
02 - To toast pecans, spread them on a dry skillet over medium heat for 3-4 minutes until fragrant.

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