Maple Glazed Acorn Squash & Brussel Sprouts with Toasted Pecans


1 acorn squash, quartered and cut into 1/2" slices
1 lb brussel sprouts, halved
6 oz whole pecans
3 Tbsp butter
1/4 cup maple syrup
olive oil


Preheat your oven to 385 degrees.
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.
In a small frying pan, dry toast the pecans. Be sure to keep an eye on them so they don't burn.
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.
After the squash is cooked, toss gently with the maple pecan glaze. Season with salt and pepper to taste.


Maple Glazed Acorn Squash & Brussel Sprouts with Toasted Pecans is so simple to make and the light maple glaze adds just the perfect amount of sweetness!

I lightly drizzle the sliced squash and sprouts with olive oil and a little salt. They are roasted in the oven until lightly golden and tender. While the squash and sprouts are roasting, I toasted up some pecans then added butter and maple syrup and stirred until everything was combined. When the squash and sprouts are done cooking they get gently toasted with the glaze and they are ready to serve!


Tuesday, November 11, 2014 - 7:44am


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