Menu
Roasted Pumpkin and Brussels Sprouts Roasted Pumpkin and Brussels Sprouts
Roasted Brussels Sprouts & Cauliflower Roasted Brussels Sprouts & Cauliflower
Pomegranate-Hazelnut Roasted Brussels Sprouts Pomegranate-Hazelnut Roasted Brussels Sprouts
Roasted Squash, Carrots & Walnuts Roasted Squash, Carrots & Walnuts
Roasted Brussels Sprouts with Hazelnuts Roasted Brussels Sprouts with Hazelnuts
Roasted Brussels Sprouts with Cranberries & Almonds Roasted Brussels Sprouts with Cranberries & Almonds
Roasted Brussels Sprouts with Cranberries Roasted Brussels Sprouts with Cranberries
Roasted Brussels Sprouts with Pears Roasted Brussels Sprouts with Pears
Roasted Potatoes and Artichokes Roasted Potatoes and Artichokes
Roasted Broccoli & Cauliflower Roasted Broccoli & Cauliflower
Roasted Butternut Squash with Root Vegetables Roasted Butternut Squash with Root Vegetables
Roasted Potatoes, Carrots & Leeks Roasted Potatoes, Carrots & Leeks
Roasted Peppers and Cauliflower Roasted Peppers and Cauliflower
Garlic Roasted Brussels Sprouts Garlic Roasted Brussels Sprouts
Roasted Brussels Sprouts with Bacon Roasted Brussels Sprouts with Bacon
Roasted Brussels Sprouts & 3-Cheese Crostini Roasted Brussels Sprouts & 3-Cheese Crostini
Roasted Cauliflower & Brussels Sprouts with Bacon Roasted Cauliflower & Brussels Sprouts with Bacon
Brussels Sprouts & Cauliflower Gratin Brussels Sprouts & Cauliflower Gratin
Maple-Roasted Chicken & Acorn Squash Maple-Roasted Chicken & Acorn Squash
Apricot-Ginger Acorn Squash Apricot-Ginger Acorn Squash

Roasted Acorn Squash & Brussels Sprouts

6 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 30 min.

Makes

8 servings

Updated: Sep. 01, 2023
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
Roasted Acorn Squash & Brussels Sprouts
Roasted Acorn Squash & Brussels Sprouts Recipe photo by Taste of Home
Next Recipe

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

  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 2 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.

Nutrition Facts

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