One thing I’ve mastered in 15+ years of professional recipe creation is how to balance flavor. And how to perfectly roast vegetables! This roasted butternut squash and Brussels sprouts side dish will be the favorite in your holiday dinner spread!
Butternut and Brussels are a great sweet-bitter combination, but adding some bacon incorporates a sweet-salty component that pulls everything together beautifully! I’ll show you exactly what you need to do to get caramelized edges on your vegetables and crispy, well-cooked bacon bits.
Ingredients
- Brussels sprouts: find halved or quartered ones at the store to save time!
- Butternut squash: also available pre-cut at the grocery store. May we never have to dismantle a butternut squash ever again.
- Coconut or Avocado oil: Something save for roasting
- Sea salt and black pepper
- Bacon
How to Make Roasted Butternut Squash and Brussel Sprouts
- Preheat your oven to 425F.
- Put the Brussles sprouts, butternut squash cubes, and sliced bacon on a large rimmed sheet pan and toss in the oil, salt, and pepper.
- Roast 20-25 minutes, flipping around during roasting.
- Let the vegetables cool for 5-10 minutes before serving.
Tips For Roasting Brussel Sprouts and Butternut Squash With Bacon
- Don't crowd the pan. The Brussels sprouts, butternut squash, and bacon are all roasted together. Make sure the pan isn't COMPLETELY full or you'll end up with steamed, mushy vegetables, and floppy bacon. Ew.
- Speaking of bacon, use thin-cut bacon for this. If you only have thick-cut bacon, make sure to cut it into smaller pieces. You'll want the vegetables to be caramelized around the same time as the bacon crisps up.
- Don't use frozen butternut squash or frozen brussels sprouts for this recipe. There will be too much liquid in the pan and everything will be mushy.
- I also don't recommend using shaved Brussels sprouts for this recipe. They'll cook too quickly and burn before the bacon is cooked. I wouldn't quarter the Brussels either. Cutting them in half is the best option.
Variations of Roasted Butternut Squash and Brussel Sprouts
- Swap out the cubed butternut squash for sweet potatoes cut into larger chunks
- Swap out the halved Brussels sprouts for cauliflower florets or cabbage wedges.
- Swap out the bacon for slices of pre-cooked sausage.
- After roasting, try drizzling everything with a little maple syrup or top with some crumbled feta or goat cheese.
- During the last few minutes of roasting, add a handful of dried cranberries and some pecans or walnuts!
What to serve with these roasted vegetables
This recipe would be great with just about any roasted or grilled meat dish! It would be great with these recipes specifically, though…
Whole Roast Chicken (or Smoked Chicken!)
Instant Pot Pot Roast with Rosemary Gravy
Creamy Garlic Dill Salmon
Easy Instant Pot BBQ Pulled Pork
Storing Roasted Brussel Sprouts and Butternut Squash
This recipe is best eaten fresh from the oven, but if you happen to have leftovers, store them in an airtight container for up to 5 days. Reheat in the oven or in a skillet for best flavor.
Other roasted Brussels sprouts and butternut squash recipes
I combined all of my favorite Brussels sprouts recipes into one post: Favorite Brussels sprouts Recipes
Chai Maple Roasted Butternut Squash
Kale Salad with Roasted Butternut Squash and Apples
Easy Balsamic Roasted Vegetables with Feta
Roasted Fall Vegetables with Apples & Gouda
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Brussel Sprouts Butternut Squash
My favorite roasted vegetables are butternut squash and Brussels sprouts. I also love bacon (you know this right?) so it was only a matter of time before they all got together in a FAB side dish.
Ingredients
- 1 pounds Brussels sprouts, trimmed and quartered
- ½ of a butternut squash, peeled and cut into ½-inch cubes (about 3 cups)
- 2 Tablespoons heat-safe oil (like coconut or avocado)
- generous pinches of sea salt and black pepper
- 6 slices thin-cut bacon
Instructions
Preheat oven to 425 degrees F.
Put the Brussles sprouts, butternut squash cubes, and sliced bacon on a large rimmed sheet pan. Sprinkle with generous pinches of salt and pepper and drizzle with oil.
Roast 20-25 minutes and should have dark golden spots and the bacon is as done as you like, stirring them around 1-2 times during cooking.
Let the vegetables cool for 5-10 minutes before serving.
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