Introduction to Roasted Acorn Squash Brussels
As the crisp autumn air sets in, I can’t help but think of cozy meals that warm the soul. Roasted Acorn Squash Brussels is one of those dishes that makes my heart sing. It’s the perfect balance of sweetness and savory goodness, ideal for those busy weeknights or when I want to impress my family on a special occasion. This delightful recipe showcases the vibrant colors of fall, transforming ordinary ingredients into a stunning side dish that everyone will love. Plus, it’s a quick solution for a hectic day, making dinnertime both flavorful and stress-free.
Why You’ll Love This Roasted Acorn Squash Brussels
This Roasted Acorn Squash Brussels dish perfectly marries earthy flavors with delightful sweetness, creating a taste explosion that’s hard to resist. It’s incredibly easy to whip up, allowing even the busiest moms to enjoy a home-cooked meal without feeling overwhelmed. The vibrant colors and rich aromas that fill your kitchen will make you feel like a culinary rockstar, effortlessly impressing family and friends alike.
Ingredients for Roasted Acorn Squash Brussels
When it comes to making Roasted Acorn Squash Brussels, having the right ingredients is key to creating that delicious fall dish that warms your heart. Here’s what you’ll need:
- Acorn Squash: This sweet, nutty squash serves as the star of the dish. Its beautiful orange and green exterior adds visual appeal too!
- Fresh Brussels Sprouts: These little green gems have a mild flavor that pairs perfectly with the sweetness of the squash. Look for firm and bright green sprouts!
- Olive Oil: A drizzle of this golden liquid adds richness and helps with roasting. It’s a heart-healthy choice for your cooking.
- Salt and Black Pepper: Simple yet essential! Just a pinch of each enhances the natural flavors of the vegetables.
- Pecan Halves: These crunchy nuts add a delightful texture. Toasting them brings out their rich flavors, making them irresistible!
- Maple Syrup: A splash of this sweet elixir adds that fall charm. It complements the earthy veggies beautifully.
- Unsalted Butter: This creamy addition helps create a luscious glaze for the pecans. Feel free to swap it for a vegan butter option to fit your diet!
For those who want a twist, consider adding spices like cinnamon or nutmeg to embody the season further. If you’re looking for more crunch, you might sprinkle some pumpkin seeds on top! All the exact measurements are at the bottom of the article, ready for you to print out.
How to Make Roasted Acorn Squash Brussels
Making Roasted Acorn Squash Brussels is easier than you might think. Each step brings you closer to a delightful meal bursting with flavor. Let’s dive into these simple, foolproof instructions that will have your kitchen smelling like fall in no time.
Step 1: Preheat Your Oven
First things first, preheat your oven to 190°C (375°F). This ensures that your vegetables roast evenly, making them perfectly tender and caramelized. A hot oven is key to getting that beautiful golden-brown finish!
Step 2: Prepare the Acorn Squash and Brussels Sprouts
Next, grab your acorn squash. Carefully slice it lengthwise into quarters. Remove the seeds and cut each quarter into 1.25 cm slices. Toss the ends aside; they’re not needed here. Now, take your fresh Brussels sprouts and trim off the stem ends. Then, slice them in half. We want all the pieces to be roughly the same size for even cooking.
Step 3: Season the Vegetables
In a spacious mixing bowl, combine your squash slices and halved Brussels sprouts. Drizzle with olive oil, sprinkling in salt and black pepper as you go. Then, toss everything together until each piece is lovingly coated in the seasoning. This seasoning dance will help the flavors shine!
Step 4: Roast the Vegetables
Now it’s time for the roasting magic! Divide your seasoned vegetables between two foil-lined baking trays. Make sure they’re spread out evenly; this allows them to roast beautifully. Pop them into the preheated oven and roast for 30 to 35 minutes, giving them a stir halfway through. Watch for that tender, caramelized texture that makes your taste buds sing!
Step 5: Toast the Pecans
While your veggies are doing their thing, let’s toast those pecan halves! Heat a large, dry skillet over medium-low heat. Add the pecans and keep an eye on them, stirring regularly. This should take about 6 to 8 minutes until they’re lightly browned and fragrant. Don’t walk away; burnt nuts are no fun!
Step 6: Combine the Glaze
Once your pecans look perfect, it’s glaze time! Pour in the maple syrup and add the unsalted butter. Stir gently until the butter melts and coats the pecans in that sweet, sticky goodness. This glaze is the cherry on top of your Roasted Acorn Squash Brussels!
Step 7: Serve and Enjoy
Finally, it’s time for the grand reveal! Transfer the roasted veggies to a charming serving dish. Drizzle the pecan mixture over the top and give it a gentle toss to combine everything. Serve warm or at room temperature, and get ready for some satisfied smiles around the dinner table!
Tips for Success
- Make sure to cut the acorn squash and Brussels sprouts evenly to ensure even cooking.
- Don’t skip the toasting step for the pecans; it enhances their flavor significantly.
- Feel free to add your favorite herbs, such as thyme or rosemary, for extra aroma.
- If you have leftover veggies, reheat them in a skillet for a quick side dish.
- Experiment with different nuts like walnuts or almonds for a unique twist!
Equipment Needed
- Baking trays: Use standard cookie sheets if you don’t have roasting trays.
- Mixing bowl: A large bowl will do the trick; even a pot can work in a pinch.
- Skillet: A frying pan is a great alternative for toasting the pecans.
- Sharp knife: A good chef’s knife simplifies cutting your veggies.
Variations of Roasted Acorn Squash Brussels
- For a touch of sweetness, add dried cranberries or figs to the roasted vegetables.
- To spice things up, sprinkle some red pepper flakes before roasting for a kick!
- Try swapping pecans with walnuts or almonds for a different nutty flavor.
- Looking for a lower-carb option? Replace the acorn squash with zucchini or cauliflower.
- Add cooked quinoa or farro to the roasted vegetables for a heartier dish full of protein.
- Make it Mediterranean by tossing in olives and feta cheese before serving.
Serving Suggestions for Roasted Acorn Squash Brussels
- Pair with a simple green salad drizzled with balsamic vinaigrette for a fresh contrast.
- Serve alongside grilled chicken or salmon for a complete meal bursting with flavor.
- Add a sprinkle of feta cheese or pomegranate seeds for extra color and texture.
- A glass of crisp white wine complements this dish beautifully!
FAQs about Roasted Acorn Squash Brussels
Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts are ideal for Roasted Acorn Squash Brussels, frozen ones can work in a pinch. Just be sure to thaw and drain them well to avoid excess water during roasting.
How can I make Roasted Acorn Squash Brussels vegan?
To make this dish vegan, simply swap the unsalted butter for a plant-based butter alternative. The maple syrup already makes it a fantastic choice for a vegan side!
Can I prepare Roasted Acorn Squash Brussels ahead of time?
Absolutely! You can chop the veggies and store them in the fridge for up to 24 hours. Just remember to toss them with olive oil and seasonings right before roasting to keep them fresh.
What dishes pair well with Roasted Acorn Squash Brussels?
This seasonal side dish complements various mains, like roasted chicken, seared steak, or even a hearty lentil stew. It’s versatile enough to fit into any meal!
How do I store leftovers of Roasted Acorn Squash Brussels?
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the oven or skillet to revive their delightful textures!
Final Thoughts
There’s something magical about Roasted Acorn Squash Brussels that turns an ordinary meal into a cherished memory. Each bite delivers a comforting blend of flavors and textures, embodying the spirit of fall. This dish not only nourishes the body but also warms the soul, making it perfect for family gatherings or cozy weeknight dinners. I cherish the moments around the table, sharing stories and laughter with loved ones as we savor every delicious morsel. So roll up your sleeves, embrace the aromas, and enjoy the joy that comes with this delightful autumn dish. Happy cooking!
Print
Roasted Acorn Squash Brussels for a Delicious Fall Dish!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A delightful and healthy fall dish combining roasted acorn squash and Brussels sprouts topped with toasted pecans and a maple glaze.
Ingredients
- 1 medium acorn squash
- 450 grams fresh Brussels sprouts
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 175 grams pecan halves
- 60 millilitres maple syrup
- 45 grams unsalted butter
Instructions
- Preheat oven to 190°C.
- Slice the acorn squash lengthwise into quarters, remove seeds, and cut each quarter into 1.25 cm slices, discarding the ends. Trim and halve the Brussels sprouts.
- Combine squash slices and Brussels sprouts in a large mixing bowl. Drizzle with olive oil, sprinkle with salt and black pepper, and toss until evenly coated.
- Divide the vegetables evenly between two foil-lined baking trays measuring 38 x 25 x 2.5 cm.
- Roast in the preheated oven for 30 to 35 minutes, stirring occasionally, until the vegetables are tender and caramelized.
- While vegetables roast, toast pecan halves in a large, dry skillet over medium-low heat for 6 to 8 minutes, stirring frequently until they are lightly browned.
- Add the maple syrup and butter, stirring until the butter is fully melted and pecans are glazed.
- Transfer roasted vegetables to a serving dish. Pour the pecan mixture over the vegetables and gently toss to coat before serving.
Notes
- For a vegan option, substitute the unsalted butter with a plant-based alternative.
- This dish can be served warm or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10 grams
- Sodium: 150 mg
- Fat: 20 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 8 grams
- Protein: 7 grams
- Cholesterol: 15 mg
