Paleo Brussel Sprouts with Butternut Squash & Bacon © 2013 . All rights reserved.

Paleo Brussel Sprouts with Butternut Squash & Bacon

This Paleo Brussel Sprouts with Butternut Squash & Bacon recipe is seasoned with garlic, shallot, sea salt and black pepper. We actually both always thought that we hated Brussel sprouts AND butternut squash, but we were definitely wrong. They are both beautiful vegetables and we have spent the last few years really getting to know them better. Its amazing how good food tastes when it is prepared properly! Not knocking other peoples sprouts, but lets just say, steaming or boiling = evil. This recipe can be done in the oven or stovetop. If you want the oven directions for the sprouts, see our Paleo Brussel Sprouts with Cranberries & Bacon!

Now back to the fun stuff! So my sister is in from California, so we thought we’d all go wedding dress shopping – not to buy anything, but just to go together because we don’t get to do that very often. And to my utter and complete surprise, we found the dress. It was the third dress I tried on! Not to say that I really was ready for that, but I was shocked. And it was 100% in my price range too. I didn’t even have a price range, that’s so new this all is, but I guess that’s done! Amazing! My mom and I both cried a little…I think that’s how you know it’s a good one! I just wish I could show Angel!!!

Recipe: Paleo Brussel Sprouts with Butternut Squash & Bacon


  • 1 lb Brussels Sprouts
  • 1 Shallot
  • 2 Garlic cloves
  • 3 strips Blackforest uncured Bacon
  • 2 cups Butternut Squash
  • 1 Tbsp Olive Oil
  • ¼ tsp Coarse Sea Salt
  • ¼ tsp Black Pepper
  • 1 fresh sprig Thyme


  1. Heat the oil in a large saucepan over medium heat (~5). Add the bacon and cook until almost crispy. Add the diced shallot and minced garlic. Stir and cook until fragrant, ~2 minutes.
  2. Next, you will want to trim the sprouts. Cut off any yellow parts of the stalk and pull off any leaves that look undesirable. Then cut the sprouts in half lengthwise through the stalk.
  3. Add the sprouts to the garlic and onion mixture. Season the veggies with sea salt, pepper and thyme sprig. I would start at ¼ teaspoon each, then add from there if you want more seasoning. Cover and cook for about 5-7 minutes, stirring occasionally (you’ll know when to take the next step when you can pierce them with a fork, but it isn’t entirely soft – a little hard in the middle).
  4. While that is cooking, dice the butternut squash. I like small, ¼” pieces. Once diced and the 5-7 minutes is up, stir them into the sprouts/onion mixture. Cover and cook for another 10 minutes, or until both the squash and Brussels sprouts are fork tender, but not too soft.
  5. This recipe can easily be made Vegan, just omit the bacon!

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet tags: Gluten free

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

Or try our Paleo Brussel Sprouts & Cranberries!

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  1. By Paleo Roasted Chicken, An Easy Entrée with Crispy Skin November 25, 2014 at 5:19 pm