Roasted Acorn Squash & Brussels Sprouts
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
Reviews
I've never tried this combination. It sounds really good. I used to avoid cooking with squash because it was such a pain in the patoot, but now you can get plastic tubs of freshly peeled, cubed squash at many grocery stores. Makes it sooo much easier.
We roast alot of vegetables in this house, but I've never tried this combination and it's a winner! We love brussels sprouts and we love acorn squash, so when I saw this I knew I had to try it. This dish is SO delicious and will show up often on our table. I didn't have any pecans so I omitted them, but will be sure to add them next time.....which will be very soon! Wonderful side dish for any occasion!
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!
Easy and delicious! This deserves to be a fall regular. I used butternut instead of acorn squash.