Cinnamon-Maple Glazed Brussels Sprouts and Butternut Squash with Bacon
This Cinnamon-Maple Glazed Brussels Sprouts and Butternut Squash with Bacon dish is made simple on the stove top. While there are a few steps to preparing the dish, the basic premise behind the recipe is easy: use one skillet for all of the cooking.
- 4 pieces thick-cut bacon
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil (optional)
- 1 large acorn squash, peeled, seeded and diced
- 3 cloves garlic
- 1⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon sea salt, to taste
- 3 tablespoons pure maple syrup (or honey)
- 1⁄3 cup Pecan Halves
- Heat a large skillet to medium-high on the stovetop. Once hot, add the bacon and cook, flipping every 1-2 minutes, until fat has seeped out and bacon has reached desired amount of crisp, about 3-5 minutes. Remove bacon from skillet and transfer to a cutting board, leaving the bacon drippings in the skillet. Chop the bacon and set aside until ready to use.
- Add the chopped Brussels sprouts to the skillet with the bacon drippings and reduce the heat to medium. Stir the Brussels sprouts well, cover, and cook for 2-3 minutes. Uncover, stir and continue cooking until they have reached desired doneness, about another 4-5 minutes. Transfer to a plate and set aside.
- Place the skillet back on the hot stovetop and add 1-2 tablespoons of olive oil if necessary. Transfer the chopped acorn squash to the skillet, stir well and cover. Cook 4-5 minutes, stir, and remove the cover. Cook an additional 8-10 minutes, until acorn squash is golden-brown and cooked through.
- Transfer the Brussels sprouts to the skillet with the acorn squash, along with the chopped bacon, cinnamon, sea salt, pure maple syrup and pecans. Stir well to combine and continue cooking until heated through, about 3 minutes.
- Transfer to a serving bowl and serve with the rest of your Thanksgiving feast.
- Store any leftovers in a sealed container for up to three days.