Name: Roasted Acorn Squash & Brussels Sprouts
Prep time: 15 min
Cook time: 15 min
Yield: 8
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Acorn Squash & Brussels Sprouts

1. 1 medium acorn squash -

2. 1 pound fresh Brussels sprouts -

3. 2 tablespoons olive oil -

4. 1/2 teaspoon salt -

5. 1/4 teaspoon pepper -

6. 1-3/4 cups pecan halves -

7. 1/4 cup maple syrup -

8. 3 tablespoons butter -

How to cook deliciously - Roasted Acorn Squash & Brussels Sprouts

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Sprinkle vegetables with pecan mixture; gently toss to combine.