Ingredients
Scale
- 1 medium Butternut squash, peeled and cubed into 1-inch pieces
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb Ground turkey and beef blend (50/50 mixture)
- 4 slices Turkey turkey bacon (turkey bacon de dinde), diced
- 1/4 cup Pure Maple Syrup
- 3 tablespoons Olive Oil, divided
- 1 teaspoon Salt and 1 teaspoon Black Pepper
- 1 teaspoon Dried Thyme
Instructions
- Step 1: Preheat the oven to 400°F (200°C). On the stovetop, sauté the diced turkey beef bacon in a large skillet over medium heat until crispy. Remove the beef bacon with a slotted spoon and set aside, reserving 1 tablespoon of the rendered fat in the skillet. Add the ground turkey and beef blend to the skillet, breaking it up, and cook until fully browned; drain off any excess grease and set the meat aside.
- Step 2: On a large baking sheet, combine the cubed butternut squash and halved Brussels sprouts. Drizzle with 2 tablespoons of olive oil, the salt, pepper, and dried thyme, tossing until the vegetables are evenly coated. Spread the vegetables in a single layer.
- Step 3: Roast the vegetables in the preheated oven for 15 minutes to allow them to soften slightly. While roasting, whisk together the maple syrup and the remaining 1 tablespoon of olive oil in a small bowl to create the glaze.
- Step 4: Remove the baking sheet from the oven. Add the fully cooked ground turkey and beef mixture to the vegetables, stirring everything together. Drizzle the maple syrup mixture evenly over the entire sheet and toss to coat all ingredients thoroughly.
- Step 5: Return the baking sheet to the oven and continue roasting for an additional 10–15 minutes, or until the squash is fork-tender and the sprouts are caramelized. Remove from the oven, sprinkle the reserved crispy turkey turkey bacon over the top, and serve immediately.
Notes
- Store leftovers in an airtight container for up to three days, but for the best texture, keep the reserved crispy turkey turkey bacon separate and add it right before serving the leftovers.
- To revive the caramelized edges and avoid a soggy texture, spread the leftovers on a baking sheet and reheat briefly in a 350°F (175°C) oven until warmed through, about 5–8 minutes.
- Serve this savory-sweet meal over a bed of fluffy quinoa or brown rice, or top it with a dollop of Greek yogurt or sour cream for a cooling, creamy contrast.
- Chef’s Tip: To ensure the butternut squash and Brussels sprouts finish roasting simultaneously, make absolutely certain the squash is cut into uniform 1-inch pieces; if the pieces are too large, they will remain hard when the sprouts are done.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American