Description

A delightful and flavorful dish featuring spicy maple roasted butternut squash and Brussels sprouts combined with crispy bacon, dried cranberries, toasted pecans, and crumbled cheese. Perfect as a hearty side or a festive addition to any meal, this recipe balances sweet, savory, and spicy elements with a satisfying crunch and creamy finish.

Ingredients

Scale

Vegetables

1 pound Brussels sprouts, stems and outer leaves removed and halved
4 cups cubed butternut squash

Seasoning & Dressing

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, to taste

Additional Ingredients

4–5 oz uncooked bacon (approximately 4–6 slices)
⅓ cup dried cranberries
½ cup toasted pecan halves, chopped
⅓ cup gorgonzola, blue cheese, or goat cheese crumbles (your choice)

Instructions

Preheat Oven and Prepare Veggies: Preheat your oven to 425°F (220°C). Line a large baking sheet or two smaller baking sheets with parchment paper. Spread out the halved Brussels sprouts and cubed butternut squash evenly on the sheets, ensuring they are not overcrowded to allow proper roasting.
Mix Seasoning: In a small bowl, combine olive oil, pure maple syrup, garlic powder, cayenne pepper, cinnamon, and ground cloves or allspice. Mix well until fully blended.
Toss Vegetables with Seasoning: Pour the seasoning mixture over the Brussels sprouts and butternut squash. Season generously with freshly ground salt and pepper. Using clean hands, toss everything to coat evenly, then spread the veggies out evenly on the baking sheet(s).
Roast Vegetables: Place the baking sheet(s) in the oven and roast for 15 minutes. After 15 minutes, flip the vegetables to ensure even browning and roast for an additional 15 minutes until the Brussels sprouts develop a slight golden brown color and the butternut squash is fork-tender.
Cook Bacon: While the vegetables roast, cook the bacon according to package instructions until crispy. Once cooked, transfer to paper towels to drain excess grease, then chop the bacon into small pieces.
Combine and Serve: Remove the roasted vegetables from the oven and transfer them to a large serving bowl. Gently fold in the chopped bacon, dried cranberries, and toasted pecans. Finally, garnish with your choice of crumbled gorgonzola, blue cheese, or goat cheese before serving.

Notes

If you don’t have ground cloves, allspice makes a great substitute and adds similar warmth.
Using two baking sheets helps prevent steaming and ensures the vegetables roast evenly for better caramelization.
For a vegetarian version, omit bacon and consider adding smoked paprika for a smoky flavor.
To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently.
This dish pairs wonderfully with roasted chicken or pork, or can stand alone as a festive vegetarian main if the bacon is omitted.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Keywords: spicy roasted butternut squash, brussels sprouts with bacon, maple roasted vegetables, fall side dish, maple glazed vegetables, roasted fall veggies, roasted brussels sprouts recipe