Ingredients
1 medium acorn squash1 pound fresh Brussels sprouts2 tablespoons olive oil1/2 teaspoon salt1/4 teaspoon pepper1-3/4 cups pecan halves1/4 cup maple syrup3 tablespoons butter
Preparation
Preheat oven to 375°. Cut squash lengthwise into quarters; remove and discard seeds. Cut each quarter crosswise into 1/2-in. 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 15x10x1-in. 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.
