Roasted Acorn Squash & Brussels Sprouts – a delicious recipe with acorn squash, Brussels, olive oil, salt, pepper, pecan halves. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 375u00b0. Cut squash lengthwise into quarters; remove and discard seeds. Cut each quarter crosswise into 1/2-in. slices; discard ends. Trim and halve Brussels sprouts.
2
Place squash and Brussels sprouts in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to two foil-lined 15x10x1-in. baking pans. Roast 30-35 minutes or until vegetables are tender, stirring occasionally.
3
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.
4
Sprinkle vegetables with pecan mixture; gently toss to combine.
371
kcal
Calories
34
g
Fat
17
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 medium acorn squash, 1 pound fresh Brussels sprouts, 2 tablespoons olive oil, 1/2 teaspoon salt, and more.
Yes, Roasted Acorn Squash & Brussels Sprouts falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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