I know my maple cinnamon butternut squash with bacon roasted brussels sprouts will be a wonderful addition to your Thanksgiving Day table and will garner rave reviews from friends and family. And for the next several weeks, I’ll be showcasing my favorite healthy holiday recipes for you to enjoy.

Butternut squash is perfect for all biotypes. It’s high in fiber, potassium, and vitamin B6, an important nutrient that supports the brain and proper functioning of both the nervous and immune systems. It’s a nutrient I recommend a lot in my protocols, too.

Brussels sprouts also support digestive health and when steamed, provide cholesterol-lowering benefits due to their ability to bind to bile acids for easier excretion. A member of the cruciferous family of vegetables, they contain specific glucosinolates: glucoraphanin, glucobrassicin, sinigrin, and gluconasturtiian. Glucosinolates are natural components of many pungent and sulfur-rich plants that protect them from predators, which is why they must be cooked prior to consumption. They contain a higher folate content, so enjoy them in moderation if you are undermethylated.

Serves 6.

INGREDIENTS

Brussels sprouts:

• 1 pound brussels sprouts, stems trimmed, sliced in half through stems
• 3 tablespoons olive oil or melted ghee (I prefer ghee)
• Salt to taste

Butternut squash:

• 1 and 1/2 pounds butternut squash, peeled, seeded, and cubed into 1-inch cubes (about 4 cups of uncooked cubed butternut squash, many grocery stores sell them pre-cubed)
• 2 tablespoons olive oil or melted ghee (I prefer ghee)
• 3 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon

Other:

• 2 cups pecan halves (optional, not good for those with copper overload)
• 1 cup unsweetened, dried cranberries (optional, not good for those with copper overload)
• 8 slices uncured bacon, cooked and crumbled (I like my bacon crispy, but do what you prefer)

INSTRUCTIONS

Roasted brussels sprouts:

• Preheat oven to 400 F. Line a large baking sheet with parchment paper.
• In a medium bowl, combine brussels sprouts, 2 tablespoons olive oil or ghee, and a sprinkle of salt to taste, and toss to combine.
• Place on baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes.
• During the last 5-10 minutes of roasting, turn them over for even browning.

Roasted butternut squash:

• Preheat oven to 400 F. Line a large baking sheet with parchment paper.
• In a medium bowl, combine cubed butternut squash with 1 tablespoon olive oil or ghee, maple syrup, and cinnamon, and toss to mix.
• Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes.
• I recommend roasting them on two separate baking sheets at the same time, on the two racks in your oven. They will roast more evenly because they will not be overly crowded.

Assembly:

• In a large bowl, combine roasted brussels sprouts, roasted butternut squash, bacon, pecans, and cranberries, and mix to combine.

Let me know how this side dish turns out for you in the comments below!