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Title: Roasted Acorn Squash & Brussels Sprouts
Categories: Vegetables, Squash, Nuts
Yield: 8 servings
1 md Acorn squash
1 lb Fresh Brussels sprouts
2 tb Olive oil
1/2 ts Salt
1/4 ts Pepper
1 3/4 c Pecan halves
1/4 c Maple syrup
3 tb Butter
Set oven @ 375ºF/190ºC.
Cut squash lengthwise into quarters; remove and discard
seeds. Cut each quarter crosswise into 1/2" slices;
discard ends. Trim and halve Brussels sprouts.
Place squash and Brussels sprouts in a large bowl.
Drizzle with oil; sprinkle with salt and pepper, and
toss to coat. Transfer to 2 foil-lined 15" X 10" X 1"
baking pans. Roast 30-35 minutes or until vegetables are
tender, stirring occasionally.
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.
Sprinkle vegetables with pecan mixture; gently toss to
combine.
Angela LeMoine, Howell, New Jersey
Makes: 8 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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