Roasted Acorn Squash & Brussels Sprouts

0 made it | 0 reviews | 0 photos

15 Mins
30 Mins
Roasted Acorn Squash & Brussels Sprouts

An easy dish with few ingredients. Maple syrup adds a slight sweetness, and pecans give it a toasty crunch.


1 medium acorn squash

1 pound fresh Brussels sprouts

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1-3/4 cups pecan halves

1/4 cup maple syrup

3 tablespoons butter


Preheat oven to 375°. Cut squash lengthwise into quarters; remove and discard seeds. Cut each quarter crosswise into 1/2-in. slices; discard ends. Trim and halve Brussels sprouts.

Place squash and Brussels sprouts in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to two foil-lined 15x10x1-in. baking pans. Roast 30-35 minutes or until vegetables are tender, stirring occasionally.

Meanwhile, in a dry large skillet, toast pecans over medium-low heat 6-8 minutes or until lightly browned, stirring frequently. Add syrup and butter; cook and stir until butter is melted.

Sprinkle vegetables with pecan mixture; gently toss to combine.

Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.


Reviews 0

No public reviews yet! Will you be the first?