Description
A delicious blend of roasted acorn squash and Brussels sprouts, enhanced with maple-glazed pecans.
Ingredients
Scale
- 1 medium acorn squash
- 450 grams fresh Brussels sprouts
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 175 grams pecan halves
- 60 millilitres maple syrup
- 45 grams unsalted butter
Instructions
- Preheat oven to 190°C.
- Slice the acorn squash lengthwise into quarters, remove seeds, and cut each quarter into 1.25 cm slices, discarding the ends.
- Trim and halve the Brussels sprouts.
- Combine squash slices and Brussels sprouts in a large mixing bowl.
- Drizzle with olive oil, sprinkle with salt and black pepper, and toss until evenly coated.
- Divide the vegetables evenly between two foil-lined baking trays measuring 38 x 25 x 2.5 cm.
- Roast in the preheated oven for 30 to 35 minutes, stirring occasionally, until the vegetables are tender and caramelized.
- While vegetables roast, toast pecan halves in a large, dry skillet over medium-low heat for 6 to 8 minutes, stirring frequently until they are lightly browned.
- Add the maple syrup and butter, stirring until the butter is fully melted and pecans are glazed.
- Transfer roasted vegetables to a serving dish.
- Pour the pecan mixture over the vegetables and gently toss to coat before serving.
Notes
- This dish can be served warm or at room temperature.
- Feel free to substitute pecans with your favorite nuts.
- Adjust the sweetness by modifying the amount of maple syrup used.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10 grams
- Sodium: 200 mg
- Fat: 18 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 5 grams
- Cholesterol: 15 mg