Roasted Acorn Squash & Brussels Sprouts

Name: Roasted Acorn Squash & Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings.
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

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

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.

Editor's 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.

Nutrition Facts

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

Originally published as Maple Glazed Acorn Squash & Brussel Sprouts with Toasted Pecans in Taste of Home November 2015

Reviews

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Average Rating:

Beema

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!
matteliz

Nov 5, 2015

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