Butternut Squash Brussels Sprout Bowls



This recipe is basically fall in a bowl! It's loaded with fall veggies, a little indulgent with the turkey bacon and spiced pecans, and finished off with crumbled goat cheese and a drizzle of balsamic glaze. My clients love these bowls portioned out for lunch, but it would also make a great side dish for the holiday season!


Makes: 4 bowls, or one large side dish

INGREDIENTS:

(1) 16 oz package shredded brussels sprouts

(1) 14 oz package whole brussels sprouts, stems removed & cut in half

(2) 12 oz package cubed butternut squash, I love the Trader Joe's zig-zag ones!

(1) 8 oz package turkey bacon, sub regular bacon

Olive oil, for cooking veggies

Spices: salt, pepper, garlic powder, smoked paprika

1/2 cup dried cherries, sub dried cranberries

1/2 cup candied or spiced pecans, I love these Trader Joe's Sweet & Spicy Pecans

1/2 cup crumbled goat cheese

Balsamic glaze, for drizzling


Cooking tip: you'll be cooking the first 4 ingredients separately. If you plan to cook the non-shredded brussels sprouts and butternut squash in the oven, you can cook them at the same time but be sure to check them occasionally as one may be done before the other. If doing in the air fryer, I recommend cooking them separately as they cook at different speeds.

  1. Preheat your oven or air fryer to 400°F. Add your trimmed & chopped brussels sprouts to a medium bowl. Drizzle with olive oil and season generously with salt, pepper, and garlic powder then toss to combine (you'll use this same bowl for seasoning the butternut squash). Transfer onto a baking sheet or into your air fryer basket. Cook for 10-15 minutes, stirring/shaking occasionally, until crispy or done to your liking. Transfer into a large bowl (you'll continue to add everything into this same bowl as they're done cooking).

  2. Add butternut squash to the medium bowl. Drizzle with olive oil and season generously with salt, pepper, and smoked paprika then toss to combine. Transfer onto a baking sheet or into your air fryer basket. Cook for 15 minutes, stirring/shaking occasionally, until fork tender and a little crispy. Transfer into the large bowl with the brussels sprouts.

  3. Heat a drizzle of olive oil in a skillet over medium heat. Once hot, add the package of shredded brussels sprouts and sauté for 3-5 minutes until softened (don't overcook.. you still want them to have a little body!). Season generously with salt, pepper, and garlic powder, then transfer into the large bowl.

  4. In the same skillet, cook your turkey bacon. Once cooked, transfer to a paper towel to cool, then chop into small bite sized pieces. Transfer into the large bowl.

  5. Now you simply just add the dried cherries, pecans, and goat cheese and toss to combine.

  6. Portion out into bowls and drizzle with balsamic glaze just before serving.


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