Go Back
+ servings
Roasted Butternut squash

Roasted Butternut Squash and Brussels Sprouts

Sean
Roasted butternut squash and brussels sprouts with maple syrup, balsamic vinegar, and pork belly.
5 from 1 vote
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 291 kcal

Equipment

  • 2 foil lined sheet pans
  • Large mixing bowl
  • Saucepan

Ingredients
 
 

  • lbs butternut squash skinned, cubed
  • 1 lb brussels sprouts halved
  • ½ lb pork belly or thick cut bacon, cubed
  • 3 tbsp avocado oil
  • 1 tsp salt
  • 4 tbsp maple syrup divided
  • 4 tbsp balsamic vinegar divided
  • ½ tbsp pepper ground

Instructions
 

  • Preheat the oven to 375°F or gas mark 5.
  • In a large bowl toss the brussels sprouts and butternut squash in the oil and spread over one of the sheet pans. Roast for 45 min or until the squash is tender. Stir every 15-20 minutes to evenly cook all sides.
  • While the vegetables are roasting toss the pork belly or bacon in a bowl with a tablespoon of the vinegar and a tablespoon of the maple syrup to coat. Pour on the second lined sheet pan and set aside. After the vegetables have been roasting for 30 minutes place in the oven and removed when cooked. Depending on the thickness of the protein this could be less than the remaining 15 minutes.
  • In a saucepan heat the remaining maple syrup and balsamic vinegar until it boils and stir until the mixture thickens to a syrup.
  • When the vegetables are done toss them, the pork, and maple-balsamic reduction together to coat evenly.

Nutrition

Serving: 1servingCalories: 291kcalCarbohydrates: 23gProtein: 5gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 20mgSodium: 320mgPotassium: 609mgFiber: 4gSugar: 10gVitamin A: 9473IUVitamin C: 66mgCalcium: 81mgIron: 2mg
Nutrition Disclaimer*
Keyword Brussels Sprouts, Butternut, Fall, Pork Belly
Tried this recipe?Let us know how it was!