Can you believe that Thanksgiving is just a few weeks away? It amazes me how quickly time seems to pass. Last week I shared a killer Sour Cream, Scallion & Bacon Mashed Potato recipe that will be making an appearance on our Thanksgiving table. This one came about because all you awesome friends that follow along on Facebook asked for an acorn squash recipe and here it is! This one, absolutely delicious! 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!
You can prep ahead to make the day of easier! Prep the squash and sprouts on the baking sheet so you just have to pop in the oven that day. The pecans and glaze can be made ahead of time as well and just warmed in a pot before tossing with the veggies before serving.
- 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.
Patty Haxton Anderson
This looks so delicious. My husband is the Brussel sprout lover of the family. He’ll enjoy this.
Thanks for stopping by Patty! He can eat the sprouts and you can eat the squash haha 🙂
Kelly @ TastingPage
This is a great recipe and one that you could even get kids to eat!
Throw some maple syrup on veggies and its definitely more kid friendly hahaha! Enjoy!
Joanne T Ferguson
G’day Love Brussels! Your recipe and photo looks yum!
Thank you so very much Joanne!!!
Heaven. That’s what this looks like! YUM!!
Thanks for joining the Link Up this week!
You might get me to try brussels sprouts again.. this looks delicious!
Nicky @ Little Family Adventure
This is a great recipe Angela. Luckily everyone in my family likes brussel sprouts. Thanks so much for sharing this with us at the Let’s Get Real link party. I’ve pinned this to our party board. It hope you’ll join us again this week when the party goes live 11/13 at 4pm CST at http://www.littlefamilyadventure.com
Lou Lou Girls
Oh my! Delicious. Pinned and tweeted. Lou Lou Girls
Thanks so much! I appreciate that! Have a great one!
Angela, this is so my kind of Thanksgiving dish…healthy, colorful and YUM!
This sounds like an absolutely amazing side dish 🙂
Thanks so much!
Perfect for a Thanksgiving side dish! Love it!
Thank you Debi! It’s always a great hit!
This is the perfect fall dish!
Thanks so much!!
Brussels Sprouts are one of my favorite foods! This is a must try!
Me too!! This is a favorite way to serve them for sure!
April J Harris (@apriljharris)
Love this recipe! Brussels Sprouts are a favourite in our house and I’m always looking for new ways to serve them!
What a great side dish for Thanksgiving! I love this!
Thank you! My family loves it!