Kitchen notes · a little help before you start
Roasted Butternut Squash with Brussels Sprouts
Roasted Butternut Squash with Brussels Sprouts is made with butternut squash, brussels sprouts, and thick-cut bacon.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Original yield
- Serves 6
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Primary protein
- Pork
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Occasion
- Holidays
A few quick notes
1. Remember the turn or stir
Turn or stir the food at the point specified in the method.
2. Preheat as directed
Have the oven at the specified temperature for its cooking step.
3. Stir as directed
Stay with the pan for the frequent stirring called for in the method.
Get to know the ingredients
butternut squash (peeled and diced into 1/2-inch cubes)
In the method: In a large mixing bowl, combine diced butternut squash, brussels sprouts, bacon, olive oil, thyme, rosemary, salt, and pepper; mix until thoroughly incorporated.
brussels sprouts (ends cut off and halved if they are large, cut them in quarters)
In the method: In a large mixing bowl, combine diced butternut squash, brussels sprouts, bacon, olive oil, thyme, rosemary, salt, and pepper; mix until thoroughly incorporated.
thick-cut bacon (diced)
In the method: In a large mixing bowl, combine diced butternut squash, brussels sprouts, bacon, olive oil, thyme, rosemary, salt, and pepper; mix until thoroughly incorporated.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 pound butternut squash (peeled and diced into 1/2-inch cubes)Ingredient note
Source: 1 pound brussels sprouts (ends cut off and halved if they are large, cut them in quarters)Ingredient note
Source: 4 slices thick-cut bacon (diced)Ingredient note
Source: 2 tablespoons olive oil; Source: 2 tablespoons olive oilIngredient note
Source: ½ teaspoon dried thymeIngredient note
Source: ½ teaspoon dried rosemaryIngredient note
Source seasoning: salt and fresh ground black pepper (to taste); Source seasoning: salt and freshly ground black pepper (to taste)Ingredient note
Source seasoning: salt and fresh ground black pepper (to taste); Source seasoning: salt and freshly ground black pepper (to taste)Ingredient note
Source: ½ cup halved pecans (optional but recommended)Ingredient note
Source: 3 tablespoons maple syrupIngredient note
Source: 1 tablespoon balsamic vinegar
How to make it
0 of 7 steps completeMake room for Roasted Butternut Squash with Brussels Sprouts
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Arrange on a large plate or bowl and serve.
A little more help as you go
Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
A few questions you might have
What should I prepare first?
Set out the oven, baking sheet, and saucepan. Start with this step: Preheat the oven to 425˚F.
Which preparation step should I plan for?
Turn or stir the food at the point specified in the method.
What happens at the end?
Arrange on a large plate or bowl and serve.
Is there another preparation step to plan for?
Follow the simmering heat, timing and finish checks that are given.
Additional recipe notes
To Make Ahead: Peel and cube the squash and cut the Brussels sprouts a couple of days in advance; put them in separate containers and refrigerate until ready to use. You can also make the entire recipe a day in advance , but cook it just until tender, about 20 to 25 minutes. When ready to serve, reheat in the oven at 350˚F for 12 to 15 minutes or until tender and heated through.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: diethood.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
