Roasted Acorn Squash Brussels

This roasted acorn squash with Brussels sprouts is a cozy side dish that combines the sweetness of maple-glazed pecans with tender caramelized vegetables. It’s the perfect way to bring a hint of fall’s warmth to any meal without fuss or complicated prep.

I first made this recipe on a chilly autumn afternoon, and the balance of textures and flavors instantly made it a favorite at my dinner table. It’s one of those dishes that everyone asks for again and again.

Ingredients

• Medium acorn squash: provides a sweet, nutty base with tender flesh when roasted& choose one with firm skin and no soft spots
• Fresh Brussels sprouts: offer a slight bitterness that balances the squash’s sweetness& select small firm sprouts with bright green color
• Olive oil: helps to roast the vegetables evenly and develop caramelization& use extra virgin for best flavor
• Salt: enhances all the natural flavors
• Black pepper: adds a gentle heat and seasoning contrast
• Pecan halves: bring a crunchy texture and buttery flavor& look for fresh, plump nuts without any rancid smell
• Maple syrup: gives a natural sweetness that pairs beautifully with the squash and pecans& opt for pure maple syrup rather than syrup blends
• Unsalted butter: adds richness and helps glaze the pecans perfectly

Instructions

Preheat the Oven:

Set your oven to 190 degrees Celsius and allow it to fully warm before cooking. This ensures that the roasting temperature is steady and your vegetables cook evenly.

Prepare the Acorn Squash:

Carefully slice the acorn squash lengthwise into quarters. Remove the seeds and membranes so you have clean, smooth edges. Then cut each quarter into approximately one and a quarter centimeter thick slices, discarding the very ends that tend to be tougher.

Trim and Halve the Brussels Sprouts:

Remove any discolored or yellow outer leaves from the Brussels sprouts. Trim the stem end slightly if it is dry, then slice each sprout in half lengthwise. This helps them roast faster and caramelize nicely.

Combine and Season Vegetables:

Place the squash slices and halved Brussels sprouts into a large mixing bowl. Drizzle with olive oil and sprinkle evenly with salt and black pepper. Toss thoroughly so every piece is coated well, which encourages even roasting and flavor.

Arrange on Baking Trays:

Line two baking trays with foil for easy cleanup. Spread the vegetables evenly across the trays in a single layer to avoid steaming. This spacing promotes caramelization and crispy edges.

Roast Until Tender and Golden:

Place the trays in the preheated oven and roast for 30 to 35 minutes. Every 10 minutes, give the vegetables a gentle stir to help them brown evenly on all sides. You want a tender interior with some rich golden caramelized spots.

Toast the Pecans:

While the vegetables roast, place the pecan halves in a large dry skillet over medium-low heat. Stir frequently for 6 to 8 minutes until the nuts are fragrant and lightly browned. Watch carefully to prevent burning.

Glaze the Pecans:

Add the maple syrup and unsalted butter to the toasted pecans. Stir on low heat until the butter melts completely and the pecans are shiny and well coated in the syrupy glaze.

Combine and Serve:

Once the vegetables are roasted, transfer them to a serving dish. Pour the warm pecan mixture over and gently toss to coat everything evenly. Serve immediately for the best texture and flavor.

I love using fresh acorn squash because its sweetness intensifies during roasting, and the glaze brings out the nutty flavors of the pecans and Brussels sprouts. One year my family requested this dish repeatedly throughout a whole fall weekend gathering—it quickly became the star at the table.

Storage tips

Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the oven to revive the caramelization or in a skillet over low heat to maintain texture.

Ingredient substitutions

Swap pecans for walnuts or almonds if you prefer a different nutty flavor or if pecans are unavailable. Use honey instead of maple syrup for a different but equally delicious glaze.

Serving suggestions

Serve this dish alongside roasted turkey or chicken for a classic fall meal. It also works well atop a bed of cooked quinoa or farro for a vegetarian main course.

This recipe balances sweet and savory flavors perfectly for a cozy seasonal side dish.

FAQs about Recipes

→ What is the best way to prepare acorn squash for roasting?

Slice the acorn squash lengthwise, remove seeds, then cut into uniformly thick pieces so they roast evenly and become tender.

→ How do Brussels sprouts complement roasted squash?

Brussels sprouts add a slightly bitter and earthy flavor that balances the sweetness and softness of roasted acorn squash.

→ Why toast pecans before glazing?

Toasting pecans intensifies their nutty flavor and crispness before coating them with the maple butter glaze for added texture.

→ Can I use a different sweetener instead of maple syrup?

Yes, alternatives like honey or agave syrup work well but may slightly alter the overall flavor profile.

→ What temperature is ideal for roasting these vegetables?

Roasting at around 190°C ensures even cooking and caramelization without burning the vegetables.