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Delicious Roasted Acorn Squash Brussels with Pecans

Roasted Acorn Squash Brussels
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A delicious blend of roasted acorn squash and Brussels sprouts, enhanced with maple-glazed pecans.

Ingredients

Scale
  • 1 medium acorn squash
  • 450 grams fresh Brussels sprouts
  • 2 tablespoons olive oil
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 175 grams pecan halves
  • 60 millilitres maple syrup
  • 45 grams unsalted butter

Instructions

  1. Preheat oven to 190°C.
  2. Slice the acorn squash lengthwise into quarters, remove seeds, and cut each quarter into 1.25 cm slices, discarding the ends.
  3. Trim and halve the Brussels sprouts.
  4. Combine squash slices and Brussels sprouts in a large mixing bowl.
  5. Drizzle with olive oil, sprinkle with salt and black pepper, and toss until evenly coated.
  6. Divide the vegetables evenly between two foil-lined baking trays measuring 38 x 25 x 2.5 cm.
  7. Roast in the preheated oven for 30 to 35 minutes, stirring occasionally, until the vegetables are tender and caramelized.
  8. While vegetables roast, toast pecan halves in a large, dry skillet over medium-low heat for 6 to 8 minutes, stirring frequently until they are lightly browned.
  9. Add the maple syrup and butter, stirring until the butter is fully melted and pecans are glazed.
  10. Transfer roasted vegetables to a serving dish.
  11. Pour the pecan mixture over the vegetables and gently toss to coat before serving.

Notes

    Nutrition

    Find it online: https://sarecipe.com/roasted-acorn-squash-brussels/