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roasted acorn squash and brussels sproutsA great side dish with one of my favorite veggies: Brussels sprouts. They’re fresh at the farmers market now. The hint of maple syrup sweetens the veggies ever so slightly and the pecans give a nice crunch.

To make it a meal, add some pan-seared sausage (I used Arrowhead Farm’s Sea Salt and Sage – incredible) and sautéed kale.


What you need:

  • 1 med acorn squash
  • 1 lb Brussels sprouts
  • EVOO
  • Freshly ground sea salt and black pepper
  • 1 1/2 c pecan halves
  • 1/4 c pure maple syrup
  • 3 tbs butter

What you do:

  • Heat oven to 375˚.
  • Prepare lg baking sheet (or two sm) with parchment paper.
  • Cut squash in half and discard seeds.
  • Cut each half in half, and then each half into quarters.
  • Transfer to lg bowl.
  • Trim ends of Brussels sprouts.
  • Add sprouts to squash.
  • Toss with EVOO, season with salt and pepper and toss to coat.
  • Transfer onto baking sheet.
  • Roast 35-40 min, until tender, turning halfway through.
  • In lg skillet, dry toast pecans over low heat, stirring frequently, until browned, about 6-8 min.
  • Add syrup and butter, stirring, until butter is melted.
  • Transfer roasted vegetables to serving dish and gently toss with pecans.