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