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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