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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1/4 cup maple syrup
- 1 medium acorn squash
- 1 pound fresh brussels sprouts
- 1-3/4 cups pecan halves
- Carbohydrate 12.4024129247801 g
- Cholesterol 11.4386718799054 mg
- Fat 5.38922323872524 g
- Fiber 2.9721537745343 g
- Protein 2.39656144716362 g
- Saturated Fat 2.89716593794298 g
- Serving Size 1 1 servings. (119g)
- Sodium 46.6950083708094 mg
- Sugar 9.43025915024577 g
- Trans Fat 0.376302006570756 g
- Calories 98 calories
Preheat oven to 375degrees. 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 two 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.
