Roasted Acorn Squash & Brussels Sprouts

Name: Roasted Acorn Squash & Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
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

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 15 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Angela Lemoine, Howell, New Jersey

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 01, 2023

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

TEST KITCHEN APPROVED

Roasted Acorn Squash & Brussels Sprouts

Contest Winner

6 Reviews Add your review

Yield:8 servings

Prep:15 min

Cook:30 min

Save Saved Saving email print

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

Text Ingredients

Shop Recipe

Directions

1
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
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
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
Sprinkle vegetables with pecan mixture; gently toss to combine.