Roasted Acorn Squash & Brussels Sprouts
Total Time
Prep: 15 min. Bake: 30 min.
Yield
8 servings
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 2 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.
Nutrition Facts
3/4 cup: 300 calories, 24g fat (5g saturated fat), 11mg cholesterol, 198mg sodium, 23g carbohydrate (11g sugars, 5g fiber), 4g protein.
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
Recipe Creator
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