Roasted Acorn Squash & Brussels Sprouts Recipe

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Roasted Acorn Squash & Brussels Sprouts Recipe
Roasted Acorn Squash & Brussels Sprouts Recipe photo by Taste of Home
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Roasted Acorn Squash & Brussels Sprouts Recipe

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Publisher Photo
I love creating dishes with few ingredients and easy steps, like squash with Brussels sprouts. Maple syrup adds a slight sweetness, and pecans give it a toasty crunch. —Angela LeMoine, Howell, New Jersey
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

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. Yield: 8 servings.
Originally published as Roasted Acorn Squash & Brussels Sprouts in Taste of Home November 2015, p70

Nutritional Facts

3/4 cup: 300 calories, 24g fat (5g saturated fat), 11mg cholesterol, 198mg sodium, 23g carbohydrate (11g sugars, 5g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle vegetables with pecan mixture; gently toss to combine. Yield: 8 servings.
Originally published as Roasted Acorn Squash & Brussels Sprouts in Taste of Home November 2015, p70

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Reviews forRoasted Acorn Squash & Brussels Sprouts

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MY REVIEW
Beema User ID: 446601 238992
Reviewed Dec. 8, 2015

"Rarely do I make a new recipe for the Thanksgiving Holiday dinner Table, but when I saw this recipe, I knew it would be a winner, and my guests raved. I doubled the recipe for the 14 guests. And to make cutting the squash much easier, I put them into the microwave for ten minutes. I substituted small pieces of walnut for the pecans, which worked just as well. Due to lack of oven space, I roasted this the day before, then using a large electric skillet on the buffet table, reheated the mixture, adding 1/2 cup apple juice to prevent drying out. My guests want me to make this a regular at our holiday table. Thanks, Angela!"

MY REVIEW
[email protected] User ID: 77962 236776
Reviewed Nov. 5, 2015

"easy and delicious! This deserves to be a fall regular. I used butternut instead of acorn squash."

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