Maple-Cinnamon Glazed Acorn Squash and Brussels Sprouts with Bacon

Maple-Cinnamon Glazed Acorn Squash and Brussels Sprouts with Bacon is a gluten free, dairy free, paleolithic, and primal side dish. One portion of this dish contains approximately 11g of protein, 24g of fat, and a total of 377 calories. This recipe serves 4 and costs $2.28 per serving. 10 people were impressed by this recipe. If you have sea salt, pecan, maple syrup, and a few other ingredients on hand, you can make it. It is brought to you by The Roasted Root. From preparation to the plate, this recipe takes around 40 minutes. With a spoonacular score of 78%, this dish is solid. Similar recipes include Maple & Bacon Glazed Brussels Sprouts, Maple Glazed Roasted Delicata Squash and Brussels Sprouts, and Roasted Brussels Sprouts, Butternut Squash and Bacon with Maple Soy Glaze.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat a large skillet to medium-high on the stove top. Once hot, add the bacon and cook, flipping every 1 to 2 minutes, until fat has seeped out and bacon has reached desired amount of crisp, about 3 to 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 to 3 minutes. Uncover, stir, and continue cooking until Brussels sprouts have reached desired done-ness, about another 4 to 5 minutes. Transfer Brussels sprouts to a plate and set aside.Place the skillet back on the hot stove top and add 1 to 2 tablespoons of olive oil if necessary. Transfer the chopped acorn squash to the skillet, stir well, and cover. Cook 4 to 5 minutes, stir, and remove the cover. Cook an additional 8 to 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 alongside your favorite entree.

 

Step by step:

1. Heat a large skillet to medium-high on the stove top. Once hot, add the bacon and cook, flipping every 1 to 2 minutes, until fat has seeped out and bacon has reached desired amount of crisp, about 3 to 5 minutes.

2. 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.

3. 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 to 3 minutes. Uncover, stir, and continue cooking until Brussels sprouts have reached desired done-ness, about another 4 to 5 minutes.

4. Transfer Brussels sprouts to a plate and set aside.

5. Place the skillet back on the hot stove top and add 1 to 2 tablespoons of olive oil if necessary.

6. Transfer the chopped acorn squash to the skillet, stir well, and cover. Cook 4 to 5 minutes, stir, and remove the cover. Cook an additional 8 to 10 minutes, until acorn squash is golden-brown and cooked through.

7. 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.

8. Transfer to a serving bowl and serve alongside your favorite entree.

Nutrition Information:

covered percent of daily need