Published: by Absolutely Recipes, in the recipes category.

Roasted Acorn Squash & Brussels Sprouts Recipe.

Ingredients:

1 medium acorn squash
1 pound fresh Brussels sprouts
2 TBSPs olive oil
1/2 TSP salt
1/4 TSP pepper
1-3/4 cups pecan halves
1/4 cup maple syrup
3 TBSPs butter

Recipe Instructions:

Preheat oven to 375 degrees.
Cut squash lengthwise into quarters; remove and discard seeds.
Cut each quarter crosswise into 1/2" 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 2 foil-lined 15x10x1" 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.

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