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11.01.20

Maple Roasted Butternut Squash with Brussels sprouts and Bacon {Paleo}

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This recipe was sponsored by Reynolds Wrap® Foil and all opinions are my own, as always.

This delicious and healthy side dish is perfect for celebrating the fall season! Toasty caramelized butternut squash and Brussels sprouts are roasted with maple, bacon, and walnuts on a sheet pan for a sweet and savory Paleo treat that everyone will love.

Is there anything better than maple bacon roasted veggies?  I typically make butternut squash this way, but decided to add more goodies to one of my favorite dishes.  

So here we have butternut squash roasted with Brussels sprouts, bacon, maple syrup, and walnuts!  If you prefer pecans over walnuts, those are delicious too.  

Everything is made on a sheet pan lined with foil so it’s not only a simple recipe but the cleanup is a breeze as well!

What You Need to Make Maple Roasted Butternut Squash with Brussels sprouts and Bacon

You’ll love how simple the ingredient list is here!  Fresh, real food ingredients make the best side dishes.  Here’s what you’ll need to prepare the recipe:

  • 1 butternut squash, cut into cubes (about 4 1/2 cups)
  • 1 lb brussels sprouts, halved
  • 8 slices bacon, cut into pieces
  • Avocado oil or olive oil 
  • Sea salt + Black pepper 
  • Pure maple syrup 
  • Walnuts or pecans
  • Reynolds Wrap® Non-Stick Foil 

How to Make Maple Roasted Butternut Squash with Brussels Sprouts and Bacon 

Preheat your oven to 425° F and line a large baking sheet with Reynolds Wrap® Non-Stick Foil.  Be sure to put the dull side of the foil facing up as that is the non-stick side that will help keep the ingredients from sticking to the pan.

Toss the butternut squash and Brussels sprouts with 1 1/2 Tbsp of bacon fat (or other cooking fat) and the sea salt and pepper. 

Arrange in a single layer on the baking sheet, and roast for about 20 minutes – until softened but not yet browning.

While the veggies roast, cook the bacon pieces halfway, stirring to evenly cook. Toss the walnuts with 1 Tbsp of the maple syrup.

After roasting for 20 minutes minutes, remove the veggies from the oven and sprinkle the partially cooked bacon over the top. Drizzle 3 Tbsp of the maple syrup evenly over the veggies and bacon. Gently stir to combine and rearrange in a single layer.

Return to the oven and roast for another 8 minutes, then sprinkle the walnuts/maple mixture over the top and continue to toast another 5 minutes, or until bacon is crisp and veggies are golden.  Stir and serve right away and enjoy!

I used Reynolds Wrap® Non-Stick Foil to line my sheet pan to make cleanup super simple.  

It works well on the sheet pan, allowing everything to brown evenly so you get the perfect toasted veggies and crispy bacon.

The foil doesn’t tear while stirring ingredients, and the veggies don’t stick.

Reynolds Wrap® Non-Stick Foil is also strong enough to hold everything without any leaking, so there’s barely any cleanup at all – just a quick wipe-down for your sheet pan!

I hope you’re ready for a fall-inspired side dish that you’ll want to make over and over again!  Grab all your ingredients and preheat your oven because it’s time to cook – let’s go!

Maple Roasted Butternut Squash with Brussels sprouts and Bacon

Maple Roasted Butternut Squash with Brussels Sprouts and Bacon {Paleo}

This delicious and healthy side dish is perfect for celebrating the fall season! Toasty caramelized butternut squash and Brussels sprouts are roasted with maple, bacon, and walnuts on a sheet pan for a sweet and savory Paleo treat that everyone will love.
Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 33 minutes
Course: Holiday Side Dish, Side Dish
Cuisine: American, Paleo
Keyword: bacon, butternut squash, paleo
Servings: 8 side dish servings
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Did you make this recipe?
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4.75 from 24 votes

Ingredients

  • 1 medium butternut squash cut into cubes (about 4 1/2 cups)
  • 1 lb brussels sprouts halved
  • 8 slices nitrate free bacon cut into pieces
  • 1 1/2 Tbsp avocado oil or olive oil
  • 1/2 sea salt or to taste
  • 1/4 Tsp black pepper or to taste
  • 3 Tbsp + 1 Tbsp pure maple syrup divided
  • 3/4 cup walnuts or pecans
  • Reynolds Wrap® Non-Stick Foil

Instructions

  1. Preheat your oven to 425° F and line a large baking sheet Reynolds Wrap® Non-Stick Foil.
  2. Toss the butternut squash and Brussels sprouts with 1 1/2 Tbsp of bacon fat (or other cooking fat) and the sea salt and pepper. Arrange in a single layer on the baking sheet, and roast for about 20 minutes - until softened but not yet browning.
  3. While the veggies roast, cook the bacon pieces halfway, stirring to evenly cook. Toss the walnuts with 1 Tbsp of the maple syrup and sprinkle lightly with sea salt.

  4. After roasting for 20 minutes minutes, remove the veggies from the oven and sprinkle the partially cooked bacon over the top. Drizzle 3 Tbsp of the maple syrup evenly over the veggies and bacon. Gently stir to combine and rearrange in a single layer.
  5. Return to the oven and roast for another 8 minutes, then sprinkle the walnuts/maple mixture over the top and continue to toast another 5 minutes, or until bacon is crisp and veggies are golden.
  6. Stir and serve right away - enjoy!

Recipe Notes

Serves 8 (side dish)

Nutrition

Calories: 261kcal
Carbohydrates: 21g
Protein: 6g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 188mg
Potassium: 645mg
Fiber: 5g
Sugar: 7g
Vitamin A: 10401IU
Vitamin C: 68mg
Calcium: 81mg
Iron: 2mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Want More Paleo Side Dish Recipes?  Try One of These!

Maple Bacon Roasted Butternut Squash

Harvest Hash 

Green Bean Casserole

Thanksgiving Sweet Potato Casserole 

Cauliflower Mashed “Potatoes” 

Sausage Apple Stuffed Butternut Squash

Ultimate Stuffed Roasted Acorn Squash

Cauliflower Sausage Stuffing

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Lindsey says

    November 2, 2020 at 8:42 pm

    5 stars
    This was super easy to make and so delicious! I may or may not have gone back for seconds 🤭 We are thinking of adding it to our Thanksgiving menu! Thank you so much for this recipe!

    Reply
  2. C.M says

    November 3, 2020 at 5:33 am

    5 stars
    Used a whole squash (2 lb) and added a little more bacon and served this as a main dish. Excellent. Great combination of flavors. The time increments are very accurate.

    Reply
  3. Jess says

    November 3, 2020 at 10:44 am

    This looks delicious. Im adapting it a little by removing the bacon. What would you serve it with for a vegetarian?

    Reply
  4. Kelly N. Gomez says

    November 6, 2020 at 2:02 pm

    This looks so delicious!! But, if this is a side dish, what would you suggest this to pair with?? 🙂

    Reply
  5. Mama Higgs says

    November 7, 2020 at 10:20 am

    5 stars
    Delicious! I would normally just throw the bacon on with the veggies but decided to try it as instructed. Perfection..we ate is as a main course:)

    Reply
  6. Tutuapp says

    November 8, 2020 at 5:10 am

    3 stars
    With a little consideration, you can be sure to see a happy face when she opens the box.

    Reply
  7. Showbox says

    November 8, 2020 at 5:10 am

    5 stars
    It’s important to remember that the most important part of buying a gift for anyone is to make them feel like you really know them

    Reply
  8. Jo-Ann Osipow says

    November 16, 2020 at 9:59 pm

    This meal is absolutely delicious! The mix of flavors makes it an instant favorite. I served it as the main course and that worked really well.

    Reply
  9. Megan W says

    November 23, 2020 at 11:26 pm

    5 stars
    This was sooooo good! I subbed sweet potatoes for the butternut squash and used pecans instead of walnuts. It was just amazing and full of flavor and quite easy to make. I didn’t follow the exact directions out of sheer laziness, just roasted one time, then added maple syrup, pecans and bacon pieces, then roasted again. I guess I just broke it into 2 steps instead of 3. I don’t think you can go wrong with this flavor combo. It was delicious and a great way to incorporate some of my favorite thanksgiving flavors all in one dish!

    Reply
    • Amanda says

      November 24, 2020 at 12:34 pm

      5 stars
      This was delicious! I served it with some baked salmon and it was the perfect side dish. I did leave the nuts off, since I have a nut allergy in the house, but I really didn’t miss them.

      Reply
  10. Roxy says

    January 12, 2021 at 8:53 am

    5 stars
    Made this as a side tonight and everyone loved it! Easily a new fall/winter staple. Thank you for the recipe!

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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