Sweet and spicy maple roasted butternut squash with brussels sprouts and savory, crispy bacon. You can pair it with blue cheese or goat cheese - both are great! We got this recipe from the Ambitious Kitchen and we’ve been loving it ever since.
Keep it Exciting
We like to switch this one up by adding new veggies every time we make it! Add cauliflower and swap squash for sweet potato every so often to keep it new and exciting! We’ve also made this with chick peas and it was scrumptious. Lastly, we like adding some roasted pumpkin seeds to dishes like this because it adds crunch and they’re also amazing for your skin. Every nut has a different array of vitamins and nutrients for you.
High amounts of Vitamin E and zinc make pumpkin seeds a crucial part of your skin care regimen. They aid in the formation of new skin cells as well as collagen, which is responsible for maintaining the elasticity of your skin. They also maintain balance sebum production since essential fatty acids play a significant role in maintaining the oil and moisture levels of your skin.
Packed with vitamin K, these little veggies are AMAZING for your circulation. They’re also very high in vitamin C and prevent sign of aging. In addition, they help keep your collagen production high. They contain phytonutrients that help reduce inflammation and detox your entire body.
Butternut Squash or Sweet Potato
Orange veggies indicate high levels of beta-carotene AKA vitamin A or retinol which plays a key role in helping your skin regenerate and repair itself. These nutrients are best absorbed when paired with fats like olive oil, avocado, or nuts.
1 lb brussels sprouts, stems and outer leaves removed and halved
5 cups cubed butternut squash
2 tablespoons olive oil
2 tablespoons pure maple syrup
3 garlic cloves, minced
1 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
Freshly ground salt and pepper
4-5 oz uncooked bacon (either pork or turkey bacon will work)
1/3 cup dried cranberries
1/2 cup toasted pecans halves, chopped
1/2 cup your choice of gorgonzola crumbles, blue cheese crumbles or goat cheese crumbles
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Mix together the olive oil, maple syrup, garlic, cayenne, cinnamon and cloves. Pour over the brussels and butternut squash. Season with salt and pepper.
Toss together then spread out evenly on the baking sheet. Roast in the oven for 15 minutes then flip and roast for an additional 15 minutes until brussels turn a slight golden brown and squash is fork tender.
While the veggies are roasting, cook your bacon according to the directions on the package. Remember you only need about 5 ounces (or about 4-6 slices). Once done cooking bacon and it’s crispy, transfer to a paper towel and pat away the grease as much as possible, then chop the bacon and set aside.
Once the butternut squash and brussels are done roasting, transfer them to a large serving bowl and gently fold in chopped bacon, dried cranberries and toasted pecans. Garnish with your choice of crumbled cheese (we love it with goat cheese).