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This spicy maple roasted butternut squash and brussels sprouts dish transformed my holiday table last year. The combination of sweet, spicy, and savory flavors creates a beautiful harmony that even vegetable skeptics can't resist. I've since made it countless times for weeknight dinners, adding protein to transform it into a complete meal.
I first created this recipe when trying to convince my brussels sprout-hating nephew to eat more vegetables. The maple and bacon combination worked like magic, and now it's requested at every family gathering.
- Brussels sprouts: Trimmed and halved for perfect caramelization and to ensure even cooking
- Butternut squash: Cubed into consistent sizes ensures everything cooks at the same rate
- Olive oil: Helps create that beautiful roasted exterior
- Pure maple syrup: Adds natural sweetness that caramelizes beautifully in the oven
- Garlic powder: Infuses savory notes throughout without burning like fresh garlic might
- Cayenne pepper: Brings a gentle heat that balances the sweetness
- Cinnamon and cloves: Add warm autumn spices that complement the squash perfectly
- Bacon: Provides savory, crispy texture contrast to the soft vegetables
- Dried cranberries: Offer tart sweetness and festive color
- Toasted pecans: Contribute essential crunch and nutty flavor
- Cheese crumbles: Whether gorgonzola, blue cheese, or goat cheese, add creamy tanginess
How To Make Spicy Maple Roasted Butternut Squash & Brussels Sprouts with Crispy Bacon
- Prepare the vegetables:
- Trim brussels sprouts by removing stems and outer leaves, then halve them to maximize surface area for caramelization. Cube butternut squash into uniform one-inch pieces to ensure even cooking. Spread everything on parchment-lined baking sheets with plenty of space between pieces.
- Create the maple spice mixture:
- Whisk together olive oil, maple syrup, and all spices until perfectly combined. This flavor-packed mixture will coat every piece of vegetable with sweet heat. Pour it over the vegetables and use your hands to ensure every piece is coated thoroughly.
- Roast to perfection:
- Roast vegetables at 425°F for 15 minutes, then flip everything for another 15 minutes. Look for golden brown edges on brussels sprouts and fork-tender squash. The high temperature creates caramelization while maintaining the vegetables' structure.
- Prepare the bacon and mix-ins:
- While vegetables roast, cook bacon until crispy, then drain thoroughly on paper towels before chopping. Toast pecans if not already toasted by placing in a dry skillet for 3-5 minutes until fragrant. Measure out dried cranberries and your selected cheese.
- Assemble the dish:
- Gently combine roasted vegetables with crispy bacon pieces, dried cranberries, and toasted pecans in a serving bowl. The warm vegetables will slightly soften the cranberries. Top with cheese crumbles just before serving so they maintain their shape and creamy texture.
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My absolute favorite element is the contrast between the spicy-sweet vegetables and the salty bacon. My family has a tradition of making this dish the day after Thanksgiving when we're craving something lighter but still festive and satisfying.
Make-Ahead Tips
This dish works beautifully as a make-ahead option for busy holiday meals. Roast the vegetables and store them separately from the bacon and mix-ins. When ready to serve, reheat the vegetables in a 350°F oven for 10-15 minutes until warmed through, then combine with room-temperature mix-ins. The cheese should always be added just before serving for the best presentation and texture.
Perfect Substitutions
If you need to adjust this recipe for dietary preferences or what you have on hand, there are several excellent swaps. Sweet potatoes work wonderfully in place of butternut squash. For a vegetarian version, substitute bacon with smoked almonds or increase the pecans and add a sprinkle of smoked paprika. Dried cherries can replace cranberries for a different tart-sweet note. For dairy-free needs, simply omit the cheese or use a plant-based alternative.
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Serving Suggestions
This versatile dish pairs beautifully with roasted turkey, grilled chicken, or pork tenderloin for a complete meal. For holiday dinners, it sits perfectly alongside mashed potatoes and cranberry sauce. To make it a main course, add quinoa or farro and increase the protein with chickpeas or white beans. The leftovers make an incredible grain bowl base or can be tossed with pasta and a splash of cream for a quick next-day lunch.
Frequently Asked Questions
- → What’s the best way to roast the vegetables evenly?
To ensure even roasting, spread your brussels sprouts and butternut squash in a single layer on a parchment-lined baking sheet. Avoid overcrowding to prevent steaming, and rotate the pans halfway through cooking if you’re using two trays.
- → Can I use a different type of squash?
Yes, you can substitute butternut squash with acorn squash, kabocha, or even sweet potatoes for a slightly different texture and flavor.
- → What can I use instead of bacon?
If you prefer a vegetarian option, you can omit the bacon or use plant-based bacon alternatives for a similar savory crunch.
- → Can I make this dish ahead of time?
Yes, you can prepare the roasted veggies and cook the bacon ahead, then reheat and combine with the toppings just before serving to keep them fresh and crisp.
- → What cheese works best in this dish?
Gorgonzola, blue cheese, or goat cheese crumbles all complement the sweet, spicy, and savory flavors. Choose based on your taste preference!
- → Can I add more protein to make it a main dish?
Absolutely! You could add grilled chicken, roasted turkey, or even cooked quinoa for extra protein to turn it into a complete meal.