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.
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Ingredients in this maple roasted butternut squash and brussels sprouts
Trust me when I say you’re going to LOVE the flavors in this gorgeous dish. Tender vegetables, crispy bacon, and delicious mix-ins make it absolutely epic. Here’s what you’ll need:
- Veggies: we’re roasting up sweet butternut squash and brussels sprouts to create a lovely base for this side dish.
- Olive oil: you’ll need a little olive oil to do all that roasting.
- Maple syrup: add a little sweetness with pure maple syrup.
- Spices: here’s where all that flavaaa comes in! We’re tossing the veggies with garlic powder, cayenne pepper, cinnamon, cloves (or allspice), salt and pepper. Sweet and savory goodness.
- Bacon: add extra savory flavor with some crispy bacon.
- Mix-ins: every bite is SO decadent thanks to the dried cranberries, toasted pecans, and cheese crumbles. See below for your cheese options!
Make this veggie side dish your own
There are endless ways to get creative with this maple roasted butternut squash and brussels sprouts. Here are some great options:
- Pick your veggies. Feel free to swap the butternut squash with pumpkin or sweet potato!
- Adjust your spice level. I love the kick of heat that cayenne pepper adds to this dish, but feel free to omit if you don’t like spicy food.
- Choose your mix-ins. You can also use dried cherries, toasted almonds, and gorgonzola, bleu cheese, or goat cheese crumbles!
- Go vegetarian (or vegan). Simply omit the bacon to keep this dish vegetarian, and omit the cheese to make it vegan.
Tips for prepping the butternut squash
You can absolutely buy pre-cut butternut squash cubes from the store, OR follow this guide for peeling and cubing butternut squash!
Don’t forget to toast your pecans
There are two easy ways to do it:
- 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.
See how to make the maple roasted butternut squash and brussels sprouts
Maple roasted butternut squash and brussels sprouts in 4 easy steps
- Prep your pans. Start by lining a large baking sheet (or two smaller ones) with parchment paper. Spread out the butternut squash cubes and brussels sprouts halves on the pans, making sure they’re not touching so they roast and do not steam.
- Roast the veggies. Whisk together the oil, maple syrup, and spices, then pour it all over the veggies and toss well with clean hands. Roast those vegetables up until they’re golden and caramelized.
- Cook the bacon. While the veggies are roasting, cook your bacon, pat away the grease with a paper towel, and chop it.
- Assemble the dish. Add your roasted butternut squash and brussels sprouts to a large serving platter or bowl, and fold in the chopped bacon, dried cranberries, and toasted pecans. Garnish with your choice of crumbled cheese and serve!
Want to cook the bacon in the oven?
It’s easy! Follow all of my tips and tricks here for cooking bacon in the oven, then chop it and add it to the dish.
Save time by prepping these ingredients ahead of time! I recommend cubing the squash, slicing the brussels sprouts, and storing them in an airtight container in the fridge until you’re ready to finish the recipe. Alternatively, you can roast the veggies as directed, let them cool, and store them in the fridge the night before. Then simply reheat the veggies in the oven, cook the bacon, and toss everything together.
More Thanksgiving side dishes you’ll love
Get all of my Thanksgiving recipes here!
I hope you love this spicy maple roasted butternut squash and brussels sprouts! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Spicy Maple Roasted Butternut Squash & Brussels Sprouts with Crispy Bacon
Sweet and spicy maple roasted butternut squash and brussels sprouts with savory, crispy bacon, sweet dried cranberries, toasty pecans, and crumbled cheese. This filling, veggie-packed dish is the perfect side dish or a main meal for the holidays or weeknights!
- 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
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.
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.
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 4-5 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.
See the full post for ways to customize this dish and tips for making it ahead of time!
Serving: 1servingCalories: 295calCarbohydrates: 27.2gProtein: 8gFat: 18.7gSaturated Fat: 4.1gFiber: 4.8gSugar: 15.1g
This post was originally published on November 20th, 2017, and republished on November 9th, 2023.