Spicy Maple Roasted Butternut Squash & Brussels Sprouts with Crispy Bacon - The Bermudian Magazine

Ingredients

• 1 pound brussels sprouts, stems and outer leaves removed and halved
• 5 cups cubed butternut squash
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 3 garlic cloves, minced
• 1 teaspoon cayenne pepper
• 1/2 teaspoon cinnamon
• ⅛ teaspoon ground cloves
• Freshly ground salt and pepper
• 4-5 oz uncooked bacon (either pork or turkey bacon will work)
• ⅓ cup dried cranberries
• ½ cup toasted pecans halves, chopped
• ⅓ cup your choice of gorgonzola crumbles, blue cheese crumbles or goat cheese crumbles