Roasted Butternut Squash, Brussels Sprouts, Bacon & Cranberry Bowl

A hearty, colorful bowl packed with caramelized butternut squash, crispy Brussels sprouts, smoky bacon, and sweet-tart cranberries. A simple maple-Dijon dressing brings everything together for a cozy and satisfying side dish or light meal.

Ingredients

For the Roasted Vegetables:

• 4 cups butternut squash, peeled and cut into 1-inch cubes
• 4 cups Brussels sprouts, trimmed and halved
• 6 slices bacon, chopped
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Cranberry & Nut Topping:

• ½ cup dried cranberries
• ⅓ cup chopped pecans or walnuts
• 2 tablespoons pumpkin seeds, optional
• 2 tablespoons crumbled feta or goat cheese, optional

For the Maple-Dijon Dressing:

• 3 tablespoons olive oil
• 1 ½ tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon lemon juice
• 1 small garlic clove, finely minced
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

Directions

1. Prepare the Oven

• Preheat your oven to 425°F (220°C).
• Line a large baking sheet with parchment paper for easier cleanup.

2. Prepare the Vegetables

• Peel and cube the butternut squash.
• Trim the Brussels sprouts and cut them in half.
• Pat the vegetables dry. Removing excess moisture helps them roast and caramelize instead of steaming.

3. Season the Squash and Brussels Sprouts

• Place the squash and Brussels sprouts in a large bowl.
• Add olive oil, garlic powder, smoked paprika, thyme, salt, and black pepper.
• Toss thoroughly until everything is evenly coated.

4. Add the Bacon

• Spread the vegetables in a single layer on the prepared baking sheet.
• Scatter the chopped bacon evenly around the vegetables.
• Try not to overcrowd the pan. Use two baking sheets if necessary.

5. Roast

• Roast for 25–30 minutes.
• Stir or flip the vegetables halfway through cooking.
• Continue roasting until the squash is tender, the Brussels sprouts are browned around the edges, and the bacon is crisp.

6. Prepare the Dressing

• In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, lemon juice, garlic, salt, and black pepper.
• Taste and adjust the sweetness or acidity if desired.

7. Toast the Nuts

• While the vegetables roast, place the chopped pecans or walnuts in a dry skillet over medium-low heat.
• Toast for about 3–5 minutes, stirring frequently.
• Remove immediately once fragrant and lightly browned so they don’t burn.

8. Assemble the Bowl

• Divide the roasted butternut squash, Brussels sprouts, and bacon among serving bowls.
• Sprinkle with dried cranberries and toasted nuts.
• Add pumpkin seeds and crumbled feta or goat cheese if using.

9. Dress and Serve

• Drizzle the maple-Dijon dressing over each bowl.
• Toss gently to combine.
• Serve warm.

Q/S — Quantity & Serving Information

• Prep Time: 20 minutes
• Cook Time: 25–30 minutes
• Total Time: About 50 minutes
• Servings: 4–6
• Dish: Large baking sheet
• Difficulty: Easy
• Cooking Method: Oven roasted

Nutrition Information

Approximate per serving, based on 6 servings and including pecans but excluding optional cheese:

• Calories: 390
• Protein: 9 g
• Carbohydrates: 38 g
• Fat: 24 g
• Saturated Fat: 6 g
• Fiber: 7 g
• Sugar: 18 g
• Sodium: 620 mg

Nut Information

• Pecans and walnuts both work beautifully in this recipe.
• Use ⅓ cup chopped pecans for a buttery, slightly sweet flavor.
• Use ⅓ cup chopped walnuts for a more earthy, slightly crunchy flavor.
• For a nut-free version, replace the nuts with sunflower seeds or pumpkin seeds.
• If using packaged dried cranberries or seeds, check the label for possible tree-nut cross-contact if serving someone with a severe allergy.
• Toasting the nuts is optional but gives them a richer flavor and extra crunch.

Recipe Tips

• Cut the butternut squash into similar-sized pieces so everything cooks evenly.
• Don’t overcrowd the baking sheet; space helps the vegetables caramelize.
• For extra-crispy Brussels sprouts, place them cut-side down on the baking sheet.
• Add the dried cranberries after roasting rather than before so they don’t become overly dry.
• For a sweeter bowl, add an extra teaspoon of maple syrup to the dressing.
• For a stronger savory flavor, add a pinch of red pepper flakes to the roasted vegetables.
• Leftovers can be refrigerated in an airtight container for up to 4 days.
• Reheat in the oven or air fryer for the best texture.