Description
A harmonious blend of sweet, savory, and spicy, this Spicy Maple Butternut Squash with Brussels and Bacon offers a symphony of flavors and textures that will tantalize your taste buds, making it a comforting and vibrant dish.
Ingredients
Scale
- 1 medium butternut squash (about 2–2.5 pounds), peeled, deseeded, and cut into 1-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 8 ounces beef bacon, diced
- 3 tablespoons olive oil
- 3 tablespoons pure maple syrup
- 1 teaspoon chili flakes (adjust to your spice preference)
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment
- In a skillet, cook the diced beef bacon over medium heat until crispy, then remove and set aside, reserving some bacon fat
- In a large bowl, combine cubed butternut squash and halved Brussels sprouts, then drizzle with olive oil, reserved bacon fat, maple syrup, chili flakes, smoked paprika, garlic powder, salt, and pepper
- Spread the vegetables in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through
- Combine the roasted vegetables with the reserved crispy bacon in a bowl, adjust seasoning if needed, garnish with parsley, and serve
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 25 mg