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Maple Roasted Butternut Squash with Brussels Sprouts and Bacon {Paleo}

As the colder months draw near, there’s nothing quite like the comforting warmth of a seasonal dish that melds vibrant flavours and hearty ingredients. One such recipe that graces the dining table with aplomb is Maple Roasted Butternut Squash with Brussels Sprouts and Bacon. This dish not only celebrates the rich, earthy flavours of autumn but also adheres to Paleo dietary principles.

The Health Benefits of the Ingredients

Butternut Squash: This golden-hued vegetable is a powerhouse of nutrients. Rich in vitamins A and C, it supports a robust immune system and promotes healthy skin. Furthermore, its high fibre content aids in digestion, making it a great addition to any meal.

Brussels Sprouts: Often considered a superfood, Brussels sprouts are packed with antioxidants, fibre, and vitamins K and C. Their unique flavour profile adds depth and earthy notes to dishes, enhancing their overall taste while contributing to a well-rounded diet.

Bacon: When sourced from pasture-raised pigs, bacon can serve as a clean protein option within a Paleo framework. Its savoury goodness elevates the dish, imbuing it with a salty depth that perfectly balances the sweetness of the squash and the nuttiness of the sprouts.

Ingredients

For this delightful autumnal dish, you will need:

• 1 medium butternut squash, peeled and cubed
• 300g Brussels sprouts, trimmed and halved
• 150g bacon, chopped into bite-sized pieces
• 2 tablespoons pure maple syrup
• 2 tablespoons olive oil or melted coconut oil
• Salt and black pepper to taste
• 1 teaspoon dried thyme or fresh thyme, to taste
• Optional: walnuts or pecans for added crunch

Instructions

1. Preheat the Oven: Begin by preheating your oven to 220°C (200°C for fan ovens) or 425°F. This high temperature will help caramelise the vegetables, bringing out their natural sweetness.

2. Prepare the Vegetables: In a large bowl, combine the cubed butternut squash and halved Brussels sprouts. Add the chopped bacon, olive oil, maple syrup, thyme, and a sprinkling of salt and black pepper. Toss everything together until the vegetables and bacon are evenly coated.

3. Roast the Medley: Spread the mixture in a single layer on a large baking tray lined with parchment paper. Ensure there is enough space between the pieces to allow for proper roasting. Place the tray in the preheated oven.

4. Cooking Time: Roast for about 25-30 minutes, stirring halfway through to ensure even cooking. The squash should be tender and golden brown, while the Brussels sprouts become crispy and caramelised.

5. Serve and Enjoy: Once cooked, remove from the oven and let it cool slightly. For added texture, sprinkle with chopped walnuts or pecans before serving. This dish can be enjoyed warm as a side or a delicious main dish, especially suitable for gatherings or as part of a festive meal.

Why You’ll Love It

The marriage of flavours in Maple Roasted Butternut Squash with Brussels Sprouts and Bacon is truly exceptional. The sweetness of the maple syrup paired with the roasted squash creates a delightful contrast to the salty, rich notes of the bacon. The Brussels sprouts add a light crunch, making each bite a balanced experience.

This dish not only caters to those following a Paleo lifestyle but also appeals to a wider audience, ensuring everyone at your table will appreciate the robust flavours and hearty components. Perfect for a Sunday roast or as part of your festive spread, this recipe is sure to become a seasonal favourite.

Embrace the essence of autumn with this nourishing and flavourful dish. Enjoy the delightful company of loved ones as you gather around the table to relish the flavours of the season!

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