Brussel sprouts add some crunch and color while bacon adds savoriness to sweet butternut squash.
Step 1
Set oven to 350ºF and lightly toast bread.
Step 2
Toss brussel sprouts in olive oil and spread on lined cookie sheet. Roast for 6-8 minutes until browned slightly and crispy. Set aside.
Step 3
Assemble by placing 1-2 Tbsp of butternut squash on bread, followed by a piece of bacon and a small mound of brussel sprouts.
Step 4
Finish with a sprinkle of coarse salt and a twist of black pepper and enjoy!
