Maple Roasted Acorn Squash with Brussels Sprouts and Bacon

Recipe posted in: Flex Meals & Snacks, Snacks, Lunches & Dinners, Sides
acorn squash

Anything that starts with maple roasted is made for the fall. This acorn squash side dish is exactly what your dinner table needs this season. Acorn squash and Brussels sprouts provide fiber and nutrients, while maple syrup, rosemary and bacon add big flavor to this hearty recipe. Fall harvest never tasted so good.

To make this fall-inspired dish, preheat your oven to 425 degrees and line a baking sheet with aluminum foil. Prep your acorn squash by slicing it in half and removing the seeds. Slice the acorn squash again into 1/4-inch slices and toss them in a bowl with halved Brussels sprouts, olive oil, black pepper and rosemary. Pour the mixture onto your baking sheet and roast for 25 minutes, flipping the squash half way through the cook time. When there is about 10 minutes left, brush the squash with maple syrup to infuse major fall flavor. While your squash is finishing up in the oven, cook and chop up some turkey bacon. Place your finished squash in a large bowl and top it with the bacon and another drizzle of maple syrup.

One serving of this Maple Roasted Acorn Squash with Brussels Sprouts and Bacon counts as one SmartCarb, one PowerFuel, one Vegetable and three Extras on the Nutrisystem program. While you’re enjoying this dish (and the fall weather), make sure to log it in the NuMi app! Tracking your meals and snacks can help you reach your goals. NuMi makes it easy and fits perfectly with your Nutrisystem plan.

Looking for more autumn-inspired recipes for your fall menu? Check out these other ideas:

Servings: 2

Calories per Serving: 299

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel, 3 Extras and 1 Vegetable


  • 1 acorn squash, about 4-inches round
  • 2 cups Brussels sprouts, halved
  • 4 slices uncooked turkey bacon, low sodium
  • 1 Tbsp. olive oil
  • 1 tsp. fresh rosemary, chopped
  • 1 dash black pepper
  • 1 ½ Tbsp. maple syrup


  1. Preheat oven to 425°F. Prepare baking sheet with aluminum foil.
  2. Slice acorn squash in half. Remove the seeds using a spoon.
  3. Lay acorn squash cut-side-down and slice into 1/4-inch slices.
  4. In a large bowl, toss together the acorn squash slices, Brussels sprouts, oil, black pepper and rosemary.
  5. Pour squash mixture onto baking sheet. Roast for 25 minutes, flipping halfway through cooking time.
  6. About 7-10 minutes before the mixture is done, brush half the maple syrup over acorn squash.
  7. While squash is cooking, cook turkey bacon according to package directions. Chop up the bacon.
  8. Remove squash from oven. Top with chopped bacon. Drizzle the remaining syrup.
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