LeMoine Family Kitchen

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Maple Glazed Acorn Squash & Brussel Sprouts with Toasted Pecans

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Maple Glazed Acorn Squash & Brussel Sprouts with Toasted Pecans | LeMoine Family Kitchen #thanksgiving #sidedish #vegetable #acornsquash #brusselsprouts

 

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.

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Maple Glazed Acorn Squash & Brussel Sprouts with Toasted Pecans

Maple Glazed Acorn Squash & Brussel Sprouts with Toasted Pecans

Ingredients

  • 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
  • salt

Instructions

  1. Preheat your oven to 385 degrees.
  2. 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.
  3. In a small frying pan, dry toast the pecans. Be sure to keep an eye on them so they don't burn.
  4. 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.
  5. After the squash is cooked, toss gently with the maple pecan glaze. Season with salt and pepper to taste.
https://www.lemoinefamilykitchen.com/2014/11/maple-glazed-acorn-squash-brussel-sprouts-toasted-pecans/

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