Saigon Roasted Butternut Squash with Bacon, Brussel Sprouts and Pecans


1 large butternut squash (about 2 pounds), peeled, seeded and cut in 1-inch chunks

1 Jar of Bellisari’s Saigon Street Sauce

1 lb of Brussel Sprouts

5 Slices of cut uncured bacon

½ cup diced onion

3 cloves of minced garlic

2 tablespoons olive oil

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup pecan halves

2 sprigs rosemary



Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Peel and cube the squash and slice the sprouts in half and toss with onion, garlic, diced bacon and the remaining olive oil. In a separate bowl, combine the Bellisari’s Saigon Sauce, cinnamon and nutmeg and whisk together.   Place onto a sheet tray into single layer and bake for 30 minutes, turning once, until tender. Add pecans during the last 10 minutes of cooking time.  Serve immediately, garnished with rosemary, if desired.