Roasted Acorn Squash & Brussels Sprouts
Roasted Acorn Squash & Brussels Sprouts is a flavorful and hearty side dish that combines the natural sweetness of acorn squash with the earthy, savory taste of Brussels sprouts. The vegetables are typically roasted together with olive oil, herbs, and seasonings until tender and caramelized, enhancing their flavors. This dish is perfect for fall and winter meals, offering a balance of sweetness and savory richness. It works well as a side in American, Mediterranean, or vegetarian cuisine and can complement roasted meats or serve as a standalone vegetarian option.
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
Instructions
- 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
Calories: 300kcalCarbohydrates: 23gProtein: 4gFat: 24gSaturated Fat: 5gCholesterol: 11mgSodium: 198mgFiber: 5gSugar: 11g
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