Honey Roasted Butternut Squash, plus Brussel Sprouts And Bacon

Honey Roasted Butternut Squash with Brussel Sprouts and crispy bacon come together for a side that hits both sweet and savory in every bite. The way the butternut squash and brussel sprouts caramelize in the oven gives this dish that golden, roasted depth that makes it feel just as special on a holiday table as it does on a weeknight dinner.

Serve this roasted butternut squash and brussel sprouts recipe alongside Spinach Stuffed Pork Chopsa pan of Beer Cheese Chickenor your Homemade Buttery Herb Stuffing for a comforting, flavor-packed meal. The richness of the pork, the herby stuffing, and the smoky bacon all balance beautifully with the tender brussel sprouts and squash, creating a side dish that quietly steals the spotlight.

What Makes This Recipe So Good

This Roasted Butternut Squash with Brussel Sprouts works so well because the natural sugars in the squash and the earthy bite of the sprouts roast at the same pace, letting both vegetables caramelize without turning mushy. That balance is what makes butternut squash and brussel sprouts taste deeper and more complex than when they are cooked on their own.

What sets this roasted butternut squash and brussel sprouts recipe apart is the contrast of textures, with tender roasted brussel sprouts and squash paired against crispy bacon and lightly crisped edges from the oven. Every forkful gives you sweetness, savoriness, and just enough crunch to keep it interesting.

What Goes Into Roasted Butternut Squash with Brussel Sprouts

This Roasted Butternut Squash with Brussel Sprouts uses just a few smart ingredients, but each one plays a clear role in building flavor and texture.

• Butternut Squash: Cut into even cubes, it roasts into soft, caramelized bites that give this roasted dish its natural sweetness and tender contrast to the sprouts.
• Brussels Sprouts: Halving them exposes more surface area to the heat, helping the leaves crisp while the centers stay tender.
• Honey: This is what creates that glossy, lightly sticky finish, enhancing the sweetness of the squash while balancing the savory bacon and earthy vegetables.
• Bacon: As it renders in the oven, it coats the brussel sprouts and squash with smoky richness.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Prep the Tray: Preheat the oven to 390°F or 200°C and lightly grease a baking sheet with cooking spray, wiping it evenly with a paper towel.

1. Coat Veggies: Add butternut squash and Brussels sprouts to the tray, drizzle with honey and melted butter or olive oil, then season with salt and toss until coated.

1. Roast Until Golden: Spread the vegetables into an even layer and roast for about 45 minutes, until the sprouts are lightly charred and the squash is fork tender.

1. Serve: While the vegetables roast, pan fry the bacon until crisp, then stir it through the roasted squash and sprouts, adding a final drizzle of honey if needed before serving.

This Roasted Butternut Squash with Brussel Sprouts pairs beautifully with The Ultimate Pull Apart Cheesy Garlic Breadwhere the bold, savory flavors play off the sweet, caramelized vegetables in a satisfying way.

Kitchen tip

• We like cutting the butternut squash just slightly smaller than the Brussels sprouts so they finish roasting at the same time and nothing ends up too soft or too firm.
• If you love those crispy, caramelized edges in Roasted Butternut Squash with Brussel Sprouts, give the tray a quick shake halfway through roasting to expose more surfaces to the heat.
• A light drizzle of honey right after roasting makes the butternut squash and brussel sprouts taste brighter and more glossy without making the dish overly sweet.

Recipe FAQ's

Make sure the vegetables are spread in a single layer with space between them, which allows the butternut squash and brussel sprouts to roast and brown instead of trapping moisture.

Cook the bacon separately until fully crisp, then fold it into the brussel sprouts and squash at the end so it keeps its texture.

You can swap the honey for maple syrup or omit it for a more savory version, though the slight sweetness is what balances the roasted vegetables so well.

What you need

• 17 ounces butternut squash or pumpkin, diced into 1-inch pieces
• 14 ounces Brussels sprouts halved
• 2 tablespoons honey plus an addition tablespoon for after roasting, if desired
• 1 tablespoon butter melted, or olive oil
• 1 pinch salt to taste
• 2 bacon rashers diced

Method

1. Preheat oven to 390°F | 200°C. 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 prepared baking sheet. Drizzle with honey and melted butter (or olive oil), 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!