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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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... My taste buds were unprepared much like an Amish in Las Vegas
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