Maple Roasted Butternut Squash with Brussels sprouts and Bacon {Paleo} (2024)

This recipe was sponsored by Reynolds Wrap® Foil and all opinions are my own, as always.

This delicious and healthy side dish is perfect for celebrating the fall season! Toasty caramelized butternut squash and Brussels sprouts are roasted with maple, bacon, and walnuts on a sheet pan for a sweet and savory Paleo treat that everyone will love.

Is there anything better than maple bacon roasted veggies? I typically make butternut squash this way, but decided to add more goodies to one of my favorite dishes.

So here we have butternut squash roasted with Brussels sprouts, bacon, maple syrup, and walnuts! If you prefer pecans over walnuts, those are delicious too.

Everything is made on a sheet pan lined with foil so it’s not only a simple recipe but the cleanup is a breeze as well!

What You Need to Make Maple Roasted Butternut Squash with Brussels sprouts and Bacon

You’ll love how simple the ingredient list is here! Fresh, real food ingredients make the best side dishes. Here’s what you’ll need to prepare the recipe:

• 1 butternut squash, cut into cubes (about 4 1/2 cups)
• 1 lb brussels sprouts, halved
• 8 slices bacon, cut into pieces
• Avocado oil or olive oil
• Sea salt + Black pepper
• Pure maple syrup
• Walnuts or pecans
• Reynolds Wrap® Non-Stick Foil

How to Make Maple Roasted Butternut Squash with Brussels Sprouts and Bacon

Preheat your oven to 425° F and line a large baking sheet with Reynolds Wrap® Non-Stick Foil. Be sure to put the dull side of the foil facing up as that is the non-stick side that will help keep the ingredients from sticking to the pan.

Toss the butternut squash and Brussels sprouts with 1 1/2 Tbsp of bacon fat (or other cooking fat) and the sea salt and pepper.

Arrange in a single layer on the baking sheet, and roast for about 20 minutes – until softened but not yet browning.

While the veggies roast, cook the bacon pieces halfway, stirring to evenly cook. Toss the walnuts with 1 Tbsp of the maple syrup.

After roasting for 20 minutes minutes, remove the veggies from the oven and sprinkle the partially cooked bacon over the top. Drizzle 3 Tbsp of the maple syrup evenly over the veggies and bacon. Gently stir to combine and rearrange in a single layer.

Return to the oven and roast for another 8 minutes, then sprinkle the walnuts/maple mixture over the top and continue to toast another 5 minutes, or until bacon is crisp and veggies are golden. Stir and serve right away and enjoy!

I used Reynolds Wrap® Non-Stick Foil to line my sheet pan to make cleanup super simple.

It works well on the sheet pan, allowing everything to brown evenly so you get the perfect toasted veggies and crispy bacon.

The foil doesn’t tear while stirring ingredients, and the veggies don’t stick.

Reynolds Wrap® Non-Stick Foil is also strong enough to hold everything without any leaking, so there’s barely any cleanup at all – just a quick wipe-down for your sheet pan!

I hope you’re ready for a fall-inspired side dish that you’ll want to make over and over again! Grab all your ingredients and preheat your oven because it’s time to cook – let’s go!

Maple Roasted Butternut Squash with Brussels sprouts and Bacon

Want More Paleo Side Dish Recipes? Try One of These!

Maple Bacon Roasted Butternut Squash

Harvest Hash

Green Bean Casserole

Thanksgiving Sweet Potato Casserole

Cauliflower Mashed “Potatoes”

Sausage Apple Stuffed Butternut Squash

Ultimate Stuffed Roasted Acorn Squash

Cauliflower Sausage Stuffing

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