Roasted Acorn Squash & Brussels Sprouts is a delightful fall dish that brings vibrant colors and flavors to your table. This recipe combines the natural sweetness of acorn squash with the earthy taste of Brussels sprouts, making it a perfect side for gatherings or a comforting addition to dinner at home. Whether you’re serving it at your holiday feasts or enjoying a cozy family dinner, this dish is sure to impress.
Why Make This Roasted Acorn Squash & Brussels Sprouts
This roasted acorn squash and Brussels sprouts dish stands out for its simplicity and depth of flavor. Not only is it easy to prepare, but the roasting process enhances the natural sweetness of the vegetables while any bitterness in the Brussels sprouts mellows out beautifully. The combination of ingredients creates a dish that is visually stunning, deliciously savory, and pleasantly sweet. It pairs well with a variety of main courses and is an excellent way to incorporate seasonal produce into your diet.
How to Make Roasted Acorn Squash & Brussels Sprouts
Making this roasted acorn squash and Brussels sprouts is straightforward, making it an excellent dish for both beginners and seasoned home cooks. Start with fresh, quality ingredients, and let the oven do most of the work. Roasting brings out caramelization in the squash and Brussels sprouts, giving them a lovely golden color and rich flavor profile.
Ingredients:
- 1 acorn squash, cut into wedges
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon maple syrup or balsamic vinegar
- Fresh herbs (such as thyme or rosemary) for seasoning
Directions:
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the acorn squash and Brussels sprouts with olive oil, salt, pepper, and maple syrup or balsamic vinegar until well coated.
- Spread the vegetables out in a single layer on a large baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are golden brown and tender, stirring halfway through for even cooking.
- Remove from the oven and sprinkle with fresh herbs before serving.
Nutritional Information
Per serving (approximately 1/4 of the recipe):
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 290mg
- Total Carbohydrates: 21g
- Dietary Fiber: 6g
- Sugars: 4g
- Protein: 3g
How to Serve Roasted Acorn Squash & Brussels Sprouts
This dish is incredibly versatile. Serve it as a side with roasted chicken or turkey for a festive meal. It also complements vegan or vegetarian main dishes beautifully. For a complete meal, consider pairing it with quinoa or a grain salad. To enhance the presentation, serve it on a large platter garnished with additional fresh herbs.
How to Store Roasted Acorn Squash & Brussels Sprouts
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for about 3 to 4 days. To reheat, simply pop them in the oven at 350°F (175°C) until warmed through, or you can microwave them, though they may lose some of their crispness.
Expert Tips for Perfect Roasted Acorn Squash & Brussels Sprouts
- Cut the acorn squash into uniform wedges to ensure even cooking.
- Make sure to space out the vegetables on the baking sheet; overcrowding can cause steaming rather than roasting.
- Experiment with different seasonings. A sprinkle of cumin or a dash of cayenne pepper can add a delightful twist!
- For added crunch, toss in some walnuts or pecans before roasting.
Delicious Variations
- Sweet and Spicy: Add a pinch of cayenne pepper or red pepper flakes for some heat alongside the sweetness of maple syrup.
- Mediterranean Style: Incorporate feta cheese crumbles and olives after roasting for a Mediterranean touch.
- Nutty Addition: Include cooked quinoa or farro mixed in at the end for a hearty, grain-filled dish.
Frequently Asked Questions
1. Can I substitute the acorn squash with another type?
Absolutely! If acorn squash isn’t available, butternut squash or even sweet potatoes will work just as well. Just keep in mind that different squash types may have varying cooking times.
2. How do I know when the Brussels sprouts are done?
Look for a golden-brown exterior and fork-tender texture. The outer leaves should be crispy, while the insides remain soft. Stirring halfway through the roasting time helps achieve this even cooking.
3. Can this dish be made in advance?
Yes! You can prepare it a few hours ahead of time and store it in the refrigerator unbaked. Simply toss it in the oven when you’re ready to serve for a fresh, hot side dish.
Conclusion
Roasted Acorn Squash & Brussels Sprouts is not just a dish; it’s a beautiful showcase of fall flavors. Its balance of sweet and savory, along with the ease of preparation and versatility, makes it a must-try recipe for any home cook. Give this recipe a try, and enjoy the delicious outcomes! Share your thoughts and variations with friends, and don’t hesitate to connect with us for more delightful recipes. Happy cooking!
Roasted Acorn Squash & Brussels Sprouts
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the acorn squash and Brussels sprouts with olive oil, salt, pepper, and maple syrup or balsamic vinegar until well coated.
- Spread the vegetables out in a single layer on a large baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are golden brown and tender, stirring halfway through for even cooking.
- Remove from the oven and sprinkle with fresh herbs before serving.