Roasted Acorn Squash Brussels (Printable Version)
Tender squash and Brussels sprouts roasted, glazed with maple-pecan butter for a sweet-savory side.
# What You'll Need:
→ Vegetables
01 -
1 medium acorn squash
02 -
1 lb fresh Brussels sprouts
→ Oils and Seasonings
03 -
2 tablespoons olive oil
04 -
0.5 teaspoon salt
05 -
0.25 teaspoon black pepper
→ Nuts and Sweeteners
06 -
6 oz pecan halves
07 -
1/4 cup maple syrup
08 -
3 tablespoons unsalted butter
# Step-by-Step Guide:
01 -
Set oven temperature to 375°F (190°C).
02 -
Cut acorn squash lengthwise into quarters, remove seeds, then slice each quarter into 0.5-inch pieces, discarding the ends.
03 -
Trim ends and halve the Brussels sprouts.
04 -
In a large bowl, toss squash slices and Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
05 -
Distribute vegetables evenly on two foil-lined baking sheets sized approximately 15 x 10 x 1 inches.
06 -
Roast in the preheated oven for 30 to 35 minutes, stirring occasionally, until tender and caramelized.
07 -
While vegetables roast, toast pecan halves in a dry skillet over medium-low heat for 6 to 8 minutes, stirring frequently until lightly browned.
08 -
Add maple syrup and butter to the toasted pecans; stir until butter melts and pecans are evenly glazed.
09 -
Transfer roasted vegetables to a serving dish, pour pecan mixture over, and toss gently to coat before serving.
# Additional Notes:
01 -
To enhance flavor, ensure vegetables are spread out on baking sheets for even roasting and caramelization.