Cayenne Maple Roasted Bacon Brussels Sprouts and Squash is the quick easy and healthy holiday side you are craving this season. 

A holiday side of cayenne maple bacon Brussels sprouts and squash

Roasted Acorn Squash, layered with Bacon, Brussels Sprouts, and all topped with a cayenne maple glaze. Make this. Then make it again since you ate it all.

Cayenne Maple Roasted Bacon Brussels Sprouts and Squash comes together super fast, all you have to do is slice and toss the veggies before baking. You can mix up the squash with whatever is on sale at the market or needs using up in the pantry.

The best squash for roasting with other veggies

Acorn or butternut squash are two of my favorites, but seriously use whatever you have. Even picky eaters love the sweet and spicy flavor combo on these delicious brussels sprouts. Add in some dried cranberries for presentation and this becomes a show stopper. It sure beats that canned soup green bean casserole everyone is looking forward to and will take a little of the guilt off as you go back for a second slice of pie.

What is the best bacon for maple glazed squash and sprouts?

Bacon apparently makes everything better. But some types of bacon are way better suited to certain things. For example, in this dish, I do recommend using a nicely smoked bacon. It will add a touch more savory depth to the dish.

Thinly sliced bacon crumbles much easier than the thicker stuff. But, keep in mind that you need to make sure it doesn’t burn. Since you use bacon that is already cooked and crumbled, you only need it in long enough to get hot. Then the dish is ready to serve.

Using maple syrup as a glaze

First off, please use real maple syrup if at all possible. You can use any grade of maple syrup, but the real is so much better than the “maple flavor added” syrups. Sure, you can use those if that is what you have handy. No problem. But the flavor of real maple syrup glaze really is more exquisite and worth the trouble.

Since this dish is for the holidays most likely anyway… Why not splurge?

Cayanne Maple Roasted Bacon Brussels Sprouts and Squash | Recipe at

Want to Round out your holiday menu? Try these.

If you’ve tried my Cayenne Maple Roasted Bacon Brussels Sprouts and Winter Squash Recipe, or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

Cayenne Maple Roasted Bacon Brussels Sprouts and Winter Squash

5 from 2 votes
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Servings: 6
Cayanne Maple Roasted Bacon Brussels Sprouts and Squash | Kita Roberts GirlCarnivore
This is an easy side dish that boasts wonderful fall and winter flavors. Change out the squash for whatever you have on hand. I love butternut squash or even sweet potatoes as an alternative. Toss in some dried cranberries at the end to really make this a perfect holiday side.


  • 2 pint brussels sprouts havled
  • 1 acorn squash seeds removed and sliced
  • olive oil
  • bacon fat
  • 1/4 – 1/2 teas cayenne
  • salt and pepper
  • 2 tbs maple syrup
  • 2 strips bacon cooked and crumbled
  • walnuts


  • Preheat the oven to 425. Line a baking sheet with foil
  • Combine the brussles and squash in a large bowl and toss with olive oil and bacon fat. Sprinkle with salt and pepper. Add 1/4 – 1/2 teas cayenne. Arrange in a single layer on a baking sheet.
  • Bake for 20 minutes. Flip and add 2 tbs real maple syrup.
  • Bake for another 5 to 10 minutes. Toss with cooked crunchy bacon and walnuts and serve.


Serving: 1g | Calories: 146kcal | Carbohydrates: 26g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 91mg | Potassium: 895mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1508IU | Vitamin C: 142mg | Calcium: 98mg | Iron: 3mg
Course: Side Dish
Cuisine: American
Author: Kita Roberts

Bookmark this recipe now!

Save Recipe Bookmark


Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


Signup and get free recipes sent to your inbox every week!

Please enable JavaScript in your browser to complete this form.
5 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. can you tell me approximately how many servings would this recipe produce? I’m considering it for a Thanksgiving side dish for our family gathering and was just curious. Thanks