Description
A delicious and hearty dish combining the sweetness of acorn squash with the earthy flavor of Brussels sprouts, topped with crunchy maple-glazed pecans.
Ingredients
Scale
- 2 acorn squashes, halved and seeds removed
- Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup pecans
- 2 tablespoons butter
- 3 tablespoons maple syrup
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the halved acorn squashes and Brussels sprouts with olive oil, salt, and pepper.
- Place the squash and Brussels sprouts on a baking sheet cut side down. Roast for 25-30 minutes until they are tender and slightly caramelized.
- While the vegetables roast, melt the butter in a skillet over medium heat. Add the pecans to the skillet and toast them for 2-3 minutes until fragrant.
- Stir in the maple syrup with the pecans and cook for an additional minute until coated and glossy.
- Once the roasted vegetables are done, serve them topped with the sweet maple-glazed pecans.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg