Preheat oven to 350F. Arrange bacon on parchment lined baking sheet. Bake in oven until browned but not burnt. Set bacon aside and pour bacon fat from tray into small bowl.
Increase oven temperature to 425F and have large baking sheet ready.
Peel the butternut squash. Slice in half length wise and remove seeds. Chop into 1” pieces. Slice brussel sprouts in half if large. Put sprouts and sqush into large mixing bowl.
In the small bowl you will need about 3-4 tbsp of fat so, if not enough bacon fat rendered, add in some coconut oil (olive oil will work) to reach needed amount.
Into the bowl with bacon fat, add in the maple syrup, cinnamon, clove, salt, and orange zest. Whisk together. Taste for seasoning. May need to add extra salt if bacon wasn’t overly salty.
Pour the maple mixture over the squash and sprouts. Sprinkle in the sage and rosemary. Stir to coat the vegetables.
On large baking sheet, spread squash and sprout mixture
Roast in oven until tender rotating pan 90-180 degrees halfway through cooking. Baking time is about 35-45 minutes.
Chop bacon into nickel sized pieces. In serving bowl, stir in bacon with roasted veggies. Finish with additional salt and pepper, if needed.