INGREDIENTS
1
small butternut squash (about 12 ounces once peeled)
1 lb
Brussels sprouts
5
slices thick cut uncured bacon
3 cloves
garlic (minced)
5 cloves
garlic (peeled but whole)
3 tbsp
maple syrup
3 tbsp
whole grain Dijon mustard
3 tbsp
olive oil
1 1/2 tsp
smoked paprika
1/2 tsp
sea salt
1/2 tsp
black pepper