Roasted Acorn Squash Brussels

This roasted acorn squash with Brussels sprouts combines natural sweetness and hearty texture to create a vibrant side dish perfect for any meal. The maple-glazed pecans add a delightful crunch and a touch of warmth, making this recipe an easy way to bring seasonal flavors to your table.

I first made this during a family dinner and it quickly became a favorite, especially when served alongside roast chicken. The sweet and savory balance always gets compliments.

Ingredients

• One medium acorn squash: choose firm with vibrant green and orange skin for freshness
• 450 grams fresh Brussels sprouts: pick small, tightly packed sprouts for tenderness
• Two tablespoons olive oil: adds healthy fats and helps caramelize the vegetables
• Half a teaspoon salt: enhances natural flavors
• Quarter teaspoon black pepper: adds subtle heat without overpowering
• 175 grams pecan halves: toasted to bring out nuttiness and crunch
• 60 millilitres maple syrup: provides natural sweetness and helps create a glossy glaze
• 45 grams unsalted butter: gives richness and depth to the glaze

Step-by-Step Instructions

Slicing the squash:

Begin by preheating the oven to 190 degrees Celsius. Cut the acorn squash lengthwise into quarters. Scoop out the seeds, then slice each quarter into 1.25 centimeter thick pieces. Discard the ends, which can be tough and less flavorful.

Preparing Brussels sprouts:

Trim any tough stems from the Brussels sprouts. Cut them in half to ensure even roasting and tender insides.

Coating the vegetables:

Place the squash slices and Brussels sprouts in a large mixing bowl. Drizzle the olive oil over them, sprinkle with salt and pepper, then toss gently but thoroughly so every piece is evenly coated.

Arranging on trays:

Line two baking trays with foil to make cleanup easier. Spread the vegetables out evenly to promote caramelization. Avoid overcrowding so they roast instead of steam.

Roasting vegetables:

Roast the trays for 30 to 35 minutes in your preheated oven. Stir and turn the vegetables occasionally to ensure even browning and tenderness.

Toasting pecans:

While the veggies roast, heat a dry skillet over medium-low heat. Add the pecan halves and toast for 6 to 8 minutes, stirring frequently. You want them lightly browned and fragrant but not burnt.

Making the glaze:

Add maple syrup and butter to the skillet with the toasted pecans. Stir gently until the butter melts completely and the nuts are well glazed with the sweet, buttery mixture.

Assembling the dish:

Transfer the roasted vegetables to a serving dish. Pour the maple-pecan mixture evenly over the top. Toss gently to coat without breaking the tender squash and sprouts. Serve warm or at room temperature.

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My favorite part is the glossy maple-pecan glaze. It adds texture and a natural sweetness that turns simple roasted veggies into something special. One holiday, my family insisted on seconds just for the glazed pecans alone.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. To refresh, warm gently in a low oven or microwave until heated through, being careful not to overcook and soften the vegetables too much.

Ingredient Substitutions

If pecans are not available, walnuts or almonds work well and provide a similar crunch. For a vegan option, swap butter for coconut oil or a plant-based margarine and double check that the maple syrup suits your dietary needs.

Serving Suggestions

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This side pairs beautifully with roasted chicken, maple-glazed ham, or a hearty grain bowl. Add a sprinkle of fresh herbs like thyme or sage right before serving to complement the autumn flavors.

Recipe FAQs

→ How can I tell when the squash and sprouts are perfectly roasted?

Look for tender texture and caramelized, slightly browned edges. A fork should easily pierce the vegetables without resistance.

→ Can I substitute pecans with other nuts?

Absolutely, walnuts or almonds can be used for similar texture and flavor depth when toasted and glazed.

→ What is the best way to slice acorn squash for even cooking?

Cut the squash into quarters lengthwise, remove seeds, then slice each quarter into 1.25 cm thick pieces to ensure uniform roasting.

→ How can I adjust the sweetness in this dish?

Modify the amount of maple syrup used to glaze the pecans to fit your desired level of sweetness without overpowering.

→ Is it necessary to use butter in the pecan glaze?

Butter adds richness and helps the maple syrup coat the pecans evenly but can be omitted or replaced with a plant-based alternative if preferred.