Brussels Sprouts with Butternut Squash and Bacon

Brussels Sprouts with Butternut Squash

Brussels Sprouts with Butternut Squash and Bacon

I love it when Brussels sprouts can be found at the farmers market still on their stalks, a sure sign that they were just picked fresh out of a garden. One of my favourite ways to cook them is by making this brightly coloured and flavourful dish. The combination of tart cranberries, savoury Brussel sprouts, sweet squash and honey come together fantastically in the final dish. Adding the crispy bacon takes it over the top! It really is an amazing recipe to make when these fall vegetables and fruit are at their peak!
No ratings yet
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course dinner, side dish
Cuisine American, Canadian
Servings 8
Calories 374 kcal


  • large frying pan


  • 4 cups brussels sprouts halved
  • 1 cup bacon (about 5 slices) chopped
  • cups onions chopped chunky
  • 1 cup butternut squash peeled and cubed small dice
  • 4-6 cloves garlic thinly sliced
  • 1 tbsp cider vinegar
  • 1 tsp fresh thyme leave the leaves whole
  • 1 tsp fresh sage chopped
  • 1 tbsp butter this is added at the very end of the cooking of the vegetables and can be omitted
  • 2 tbsp honey divided- the first tablespoon cooked with the cranberries and the second tablespoon added at the end of the cooking of the vegetables
  • cup cranberries fresh or frozen, whole or halved
  • 3 tbsp canola oil divided
  • 1 tsp kosher salt
  • ½ tsp ground pepper
  • ¼ tsp nutmeg


  • Heat 1 tablespoon of the honey in a small saucepan and add the cranberries. Once bubbling remove from the heat and reserve to add to the final dish.
  • In a large fry pan, heat 1 tablespoon of oil on medium high heat. Add the Brussels sprouts, cut side down and cook until brown and caramelized to a golden brown, remove from pan and season with salt and pepper. Set aside.
  • Heat another tablespoon of oil in the pan and add the onion and cook until it is caramelized to a golden brown. Add the sliced garlic and sauté for 1 minute longer. Remove the onions and garlic and set aside. Deglaze the pan with a splash of chicken broth or water.
  • Add the squash to the frying pan and cook for about 8 minutes. Remove from the pan and set aside.
  • Add the bacon and fry until crisp. Remove the bacon and set on a paper towel lined plate to soak up excess bacon grease. Pour the bacon grease out of the fry pan and deglaze the pan with a splash of water.
  • Add all the vegetables back to the pan and cook until just warmed through. Add the one tablespoon of cider vinegar.
  • Add the butter (if using) and the remaining honey. Season with salt, pepper, nutmeg, thyme and sage leaves.
  • Garnish with the cranberries.


This dish is lovely garnished with a couple of fried fresh sage leaves.  To make, fry sage leaves in hot oil until crisp and remove to a paper towel lined plate to cool.


Serving: 1- servingCalories: 374kcalCarbohydrates: 15gProtein: 2gFat: 35gSaturated Fat: 12gCholesterol: 28mgSodium: 351mgPotassium: 286mgFiber: 3gSugar: 7gVitamin A: 2204IUVitamin C: 45mgCalcium: 42mgIron: 1mg
Keyword bacon, brussels spouts, butternut squash, cranberry
Tried this recipe?Let us know how it was!

Leave a Reply

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

Recipe Rating