Roasted Butternut Squash & Brussels Sprouts (Anti-Inflammatory Power Bowl)
🥗 Description
This Roasted Butternut Squash & Brussels Sprouts with Bacon, Cranberries, and Feta is a vibrant, anti-inflammatory fall recipe packed with nutrient-dense vegetables and bold flavor. Naturally rich in antioxidants, fiber, and healthy fats, this wholesome roasted vegetable salad supports gut health, immune function, and overall wellness.
It combines:
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Caramelized butternut squash
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Crispy Brussels sprouts
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Nitrate-free bacon (optional)
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Dried cranberries
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Crumbled feta cheese
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Fresh herbs
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Maple-balsamic glaze
Perfect as a healthy holiday side dish, clean eating dinner, or meal-prep bowl.
🛒 Ingredients (Serves 4–6)
Vegetables
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4 cups butternut squash, peeled & cubed
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3 cups Brussels sprouts, halved
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2 tbsp extra virgin olive oil
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½ tsp sea salt
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp smoked paprika
Protein & Toppings
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6 slices nitrate-free bacon, cooked & chopped
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½ cup dried cranberries (unsweetened preferred)
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½ cup feta cheese, crumbled
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2 tbsp fresh parsley, chopped
Anti-Inflammatory Maple Balsamic Dressing
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2 tbsp extra virgin olive oil
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1 tbsp balsamic vinegar
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1 tbsp pure maple syrup
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½ tsp Dijon mustard
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Pinch turmeric (optional anti-inflammatory boost)
👩🍳 Instructions
1️⃣ Preheat
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2️⃣ Roast the Vegetables
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Toss squash and Brussels sprouts with olive oil and seasonings.
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Spread evenly on baking sheet.
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Roast for 25–30 minutes, flipping halfway through, until golden and caramelized.
3️⃣ Cook Bacon
While vegetables roast, cook bacon until crispy. Drain and chop.
4️⃣ Prepare Dressing
Whisk olive oil, balsamic vinegar, maple syrup, Dijon, and turmeric until smooth.
5️⃣ Assemble
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Transfer roasted vegetables to serving dish.
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Top with bacon, cranberries, feta, and parsley.
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Drizzle with dressing and serve warm.
🥄 Serving Suggestions
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Serve as a healthy Thanksgiving side dish
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Pair with grilled chicken or wild-caught salmon
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Add quinoa for a high-fiber meal prep bowl
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Serve over arugula for a warm roasted vegetable salad
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Top with toasted pecans or walnuts for healthy fats
🔄 Variations
Vegan Option
Skip bacon and feta. Add:
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Roasted chickpeas
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Pumpkin seeds
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Avocado slices
Keto / Low-Carb
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Omit cranberries
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Reduce maple syrup
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Increase healthy fats (olive oil or pecans)
Paleo
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Remove feta
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Keep bacon (sugar-free)
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Use honey instead of maple
Mediterranean Style
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Add olives
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Use goat cheese
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Add lemon zest
🌿 Why This Is Anti-Inflammatory
✔ Butternut squash – Rich in beta-carotene (antioxidant)
✔ Brussels sprouts – Cruciferous vegetable supporting detox pathways
✔ Olive oil – Heart-healthy monounsaturated fats
✔ Turmeric – Contains curcumin, known for inflammation support
✔ Cranberries – Polyphenols that support immune health
📊 Estimated Nutrition (Per Serving – Approx.)
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Calories: 320–380
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Protein: 10–14g
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Carbohydrates: 28–35g
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Fiber: 6–8g
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Fat: 20–24g
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Vitamin A: Over 200% DV
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Vitamin C: ~80% DV
Values vary based on toppings and portions.
❓ Related Questions
Is butternut squash inflammatory?
No — it’s considered anti-inflammatory due to high antioxidant content.
Can I make this ahead of time?
Yes. Roast vegetables up to 2 days ahead. Reheat and add toppings before serving.
How do I store leftovers?
Store in airtight container up to 4 days in refrigerator.
Can I freeze it?
Roasted vegetables freeze well, but feta texture may change.
💡 Final Thoughts
This roasted butternut squash recipe is more than a seasonal comfort dish — it’s a nutrient-dense, anti-inflammatory superfood meal that fits into clean eating, Mediterranean diet, and gut-health lifestyle plans. With simple ingredients and powerful antioxidants, it delivers both flavor and functional wellness benefits.
