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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
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    8 servings


  • 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


  • 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 Facts
3/4 cup: 300 calories, 24g fat (5g saturated fat), 11mg cholesterol, 198mg sodium, 23g carbohydrate (11g sugars, 5g fiber), 4g protein.

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  • Debglass11
    Jan 31, 2020

    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!

  • Beema
    Dec 8, 2015

    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!

  • matteliz
    Nov 5, 2015

    Easy and delicious! This deserves to be a fall regular. I used butternut instead of acorn squash.