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Maple Glazed Roasted Butternut Squash with Brussels Sprouts

Maple Glazed Roasted Butternut Squash with Brussels Sprouts

Maple Glazed Roasted Butternut Squash with Brussels Sprouts – A perfect side dish for your Holiday meals prepared with roasted Butternut Squash and Brussels Sprouts coated with a delicious maple glaze.

Blue: 11   Green: 11   Purple: 11   Freestyle: 8
Course Side Dish, Holiday
Cuisine American, American/Southern
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 serves
Calories 321 kcal

Ingredients

FOR THE VEGGIES

  • 1 pound butternut squash peeled and diced into 1/2-inch cubes
  • 1 pound brussels sprouts ends cut off and halved (if they are large, cut in quarters)
  • 4 slices thick-cut bacon diced
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • salt and fresh ground pepper to taste
  • 1/2 cup halved pecans optional

FOR THE MAPLE GLAZE

  • 3 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • salt and fresh ground pepper to taste

Instructions

  1. Preheat oven to 425F degrees.
  2. Line a large baking sheet with foil and set aside.
  3. In a large mixing bowl combine diced butternut squash, brussels sprouts, bacon, olive oil, thyme, rosemary, salt, and pepper; mix until thoroughly incorporated.
  4. Transfer veggies to prepared baking sheet and roast for 30 to 35 minutes, stirring around halfway through cooking.
  5. In the last 7 minutes, add pecans, if using

Meanwhile, prepare the maple glaze.

  1. In a small saucepan whisk together maple syrup, balsamic vinegar, olive oil, salt, and pepper.
  2. Set saucepan over medium heat and bring to a simmer; stirring often, simmer for 3 to 4 minutes or until reduced and syrupy.
  3. Take veggies out of the oven and brush with prepared glaze.
  4. Arrange on a large plate or bowl and serve.

Recipe Notes

HOW TO MAKE AHEAD

  • Peel and cube the squash AND cut the Brussels sprouts a couple days in advance; put 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 350F for 12 to 15 minutes, or until tender and heated through.

WW FREESTYLE POINTS: 8

Nutrition Facts
Maple Glazed Roasted Butternut Squash with Brussels Sprouts
Amount Per Serving (5 ounces)
Calories 321 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 5g25%
Cholesterol 15mg5%
Sodium 195mg8%
Potassium 641mg18%
Carbohydrates 20g7%
Fiber 5g20%
Sugar 6g7%
Protein 7g14%
Vitamin A 8615IU172%
Vitamin C 80.1mg97%
Calcium 74mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.