Author Notes: This recipe is the result of one of my “Chopped” nights where I look in the fridge, check out my options and figure out how to make something delicious from the ingredients available to me. This dish came from the ‘mystery box’ of butternut squash, bacon, brussel sprouts, walnuts and onion. I put it over a bed of leftover cooked quinoa but you could put it on a bed of greens or eat it on its own. This would also make a lovely side dish to any meal. Enjoy! —Jaxmccaff
acorn or butternut squash
small yellow onion
cup walnuts (whole or pieces)
tablespoons olive oil
tablespoon maple syrup
salt and pepper (to taste)
- Preheat oven to 400 degrees F
- Peel and chop squash into cubes. Cut brussel sprouts in half. Put both in a bowl with olive oil, salt and pepper. Toss to coat and place on baking sheet and in the oven for 25-30 minutes
- While squash and sprouts are roasting, cook bacon in frying pan until crisp. Chop onion into small dice and add to cooking bacon. When both are cooked, set aside absorbing the extra grease.
- With about 10 minutes left on the roasting time, place the walnuts on a baking sheet and place in oven.
- Once vegetables and nuts are ready (give nuts a rough chop if used large or whole pieces), place in large bowl along with bacon, onion mix. Add the cinnamon, nutmeg and maple syrup and toss to coat.
- Serve on your choice of greens or grains or on its own with a beautiful chunk of fresh bread.