Butternut Squash Roasted with Brussel Sprouts and Bacon

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Fall is a perfect time to enjoy the vegetables of a late harvest. You can use butternut quash or substitute for another variety or even parsnips. If you prefer not to use bacon use a drop or two of liquid smoke for the lovely smokey flavour.

Make sure all the veggies are cut relatively the same size. This will ensure the vegetables cook evenly.

Butternut Squash Roasted with Brussel Sprouts and Bacon Recipe

By kimmy Published: November 25, 2014

Yield: 10 Servings
Prep: 20 mins
Cook: 50 mins
Ready In: 1 hr 10 mins

Ingredients

6 cups brussels sprouts trimmed and halved lengthwise
1 large acorn squash peeled, seeded and cut in 1-inch chunks
6 slices bacon chopped
1 tbsp olive oil
1 tbsp fresh thyme chopped
2 tsp garlic powder
2 tsp onion powder
3/4 tsp salt
1/2 tsp pepper
1 tbsp lemon juice

Instructions

Cuisine: American
Course: Easy
Skill Level: Easy

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About the Author: kimmy

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.