Roasted Acorn Squash Brussels (Printable Version)
Caramelized acorn squash and Brussels sprouts tossed with maple-glazed pecans, perfect for a savory side.
# Everything You’ll Need:
→ Vegetables
01 -
1 medium acorn squash, peeled, seeded, and sliced into 0.5 inch pieces
02 -
1 pound fresh Brussels sprouts, trimmed and halved
→ Seasoning
03 -
2 tablespoons olive oil
04 -
0.5 teaspoon salt
05 -
0.25 teaspoon black pepper
→ Glaze
06 -
6 ounces pecan halves
07 -
0.25 cup pure maple syrup
08 -
3 tablespoons unsalted butter
# Steps to Cook:
01 -
Preheat oven to 375°F. Slice acorn squash lengthwise into quarters, remove seeds, and cut each quarter into 0.5 inch slices. Trim and halve Brussels sprouts.
02 -
Toss squash slices and Brussels sprouts in a large bowl with olive oil, salt, and black pepper until evenly coated.
03 -
Spread vegetables evenly on two foil-lined baking sheets (approximately 15 x 10 inches). Roast for 30 to 35 minutes, stirring occasionally, until tender and caramelized.
04 -
While vegetables roast, toast pecans in a dry skillet over medium-low heat for 6 to 8 minutes, stirring frequently until lightly browned. Add maple syrup and butter, stirring until butter melts and pecans are glazed.
05 -
Transfer roasted vegetables to a serving dish. Pour glazed pecans over and toss gently to coat before serving.
# Extra Suggestions:
01 -
Serve warm or at room temperature. Substitute pecans with preferred nuts as desired. Adjust maple syrup quantity to taste for sweetness.