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Roasted Acorn Squash & Brussels Sprouts

A delightful fall dish combining the natural sweetness of acorn squash with earthy Brussels sprouts, perfect for gatherings or cozy dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetable Dish
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 whole acorn squash, cut into wedges
  • 1 pound Brussels sprouts, halved
Seasonings
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon maple syrup or balsamic vinegar Choose either maple syrup for sweetness or balsamic for a tangy tone.
  • Fresh herbs (such as thyme or rosemary) for seasoning Use as desired for garnishing.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. 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.
  3. Spread the vegetables out in a single layer on a large baking sheet.
Cooking
  1. Roast in the preheated oven for 25-30 minutes, or until the vegetables are golden brown and tender, stirring halfway through for even cooking.
  2. Remove from the oven and sprinkle with fresh herbs before serving.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or microwave as desired.