Roasted Acorn Squash & Brussels Sprouts
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
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
Reviews
We roast alot of vegetables in this house, but I've never tried this combination and it's a winner! We love brussels sprouts and we love acorn squash, so when I saw this I knew I had to try it. This dish is SO delicious and will show up often on our table. I didn't have any pecans so I omitted them, but will be sure to add them next time.....which will be very soon! Wonderful side dish for any occasion!
Rarely do I make a new recipe for the Thanksgiving Holiday Dinner Table, but when I saw this recipe, I knew it would be a winner, and my guests raved. I doubled the recipe for the 14 guests. And to make cutting the squash much easier, I put them into the microwave for ten minutes. I substituted small pieces of walnut for the pecans, which worked just as well. Due to lack of oven space, I roasted this the day before, then using a large electric skillet on the buffet table, reheated the mixture, adding 1/2 cup apple juice to prevent drying out. My guests want me to make this a regular at our holiday table. Thanks, Angela!
Easy and delicious! This deserves to be a fall regular. I used butternut instead of acorn squash.