Butternut Squash and Brussels Sprouts Recipe

Butternut Squash and Brussels Sprouts Recipe

How To Make Butternut Squash and Brussels Sprouts

Made with bacon, enjoy a sweet and savory meal in this roasted butternut squash and brussels sprouts drizzled with honey and butter for a tastier bite.

Preparation: 10 minutes
Cooking: 55 minutes
Total: 1 hour 5 minutes



  • 17ozbutternut squash,or pumpkin, diced into 1-inch pieces
  • 14ozbrussels sprouts,halved
  • 2tbsphoney,plus 1 tbsp for after roasting, if desired
  • 1tbspbutter,melted, or olive oil
  • salt,to taste
  • 2bacon,rashers, diced


  1. Preheat oven to 390 degrees F. Grease a baking sheet or tray with cooking oil spray, wipe over with a paper towel; set aside.

  2. Add the butternut squash and brussels sprouts together on a prepared baking sheet. Drizzle with honey and melted butter, season with salt. Toss to evenly coat.

  3. Arrange in an even layer and roast for 45 minutes until the sprouts are slightly charred and the squash is fork tender.

  4. In the last 10 minutes of roasting time, pan fry the bacon pieces over medium-high heat in a small pan or skillet until crisp and cooked to your liking.

  5. Remove squash and sprouts from oven and allow to cool slightly. Taste test at this point and add an extra drizzle of honey if you wish. Mix in the fried bacon pieces.

  6. Serve and enjoy.


  • Calories: 214.72kcal
  • Fat: 9.05g
  • Saturated Fat: 3.84g
  • Trans Fat: 0.14g
  • Monounsaturated Fat: 3.31g
  • Polyunsaturated Fat: 1.25g
  • Carbohydrates: 31.80g
  • Fiber: 6.20g
  • Sugar: 13.60g
  • Protein: 6.45g
  • Cholesterol: 17.20mg
  • Sodium: 577.32mg
  • Calcium: 101.99mg
  • Potassium: 845.20mg
  • Iron: 2.34mg
  • Vitamin A: 704.56µg
  • Vitamin C: 109.69mg
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