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Roasted Acorn Squash & Brussels Sprouts

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Source: tasteofhome.com


Serves
8
Prep
15 Mins
Cook
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.


Ingredients


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


Directions


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.


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