Maple Glazed Acorn Squash & Brussel Sprouts With Toasted Pecans

1. 1

   Preheat your oven to 385 degrees.

2. 2

   Place the sliced squash and brussel sprouts on a parchment lined baking sheet. Drizzle lightly with olive oil and season lightly with salt. Spread in a single layer and roast for approx. 30-35 minutes.

3. 3

   In a small frying pan, dry toast the pecans. Be sure to keep an eye on them so they don't burn.

4. 4

   Once the pecans are fragrant and lightly toasted, add in the butter and maple syrup. Stir until the butter in melted and combined with the maple syrup.

5. 5

   After the squash is cooked, toss gently with the maple pecan glaze. Season with salt and pepper to taste.

No additional tips available.