Acorn Squash Brussel Sprouts Recipe for Easy Fall Meals

As the crisp air of autumn settles in, it’s the perfect time to embrace the cozy flavors of seasonal vegetables. One of the most delightful combinations you can enjoy during this time is roasted acorn squash and Brussels sprouts.

This recipe blends the natural sweetness of acorn squash with the slightly nutty, caramelized flavor of Brussels sprouts, creating a side dish that’s both nutritious and irresistibly tasty. Whether you’re cooking for a family dinner or looking to impress guests with a vibrant fall dish, this recipe is easy to prepare and packed with wholesome ingredients.

Roasting these vegetables brings out their best textures and flavors, making them tender on the inside with a crisp, golden exterior. Plus, it’s a versatile dish that pairs beautifully with a variety of main courses.

Join me as we dive into this simple yet flavorful recipe that celebrates the best of fall produce!

Why You’ll Love This Recipe

This acorn squash Brussels sprouts recipe is a celebration of autumn’s bounty that’s both comforting and healthy. Here’s why it stands out:

• Simple and Quick: With just a handful of ingredients and straightforward steps, it’s perfect for busy weeknights or holiday gatherings.
• Flavorful and Nutritious: The natural sweetness of acorn squash complements the earthy bitterness of Brussels sprouts, enhanced by herbs and a touch of maple syrup.
• Versatile Side Dish: Pairs wonderfully with roasted proteins or can be served as a vegan main when topped with nuts or seeds.
• Healthy Comfort Food: Loaded with vitamins A and C, fiber, and antioxidants, it’s guilt-free indulgence.

Plus, roasting brings out a caramelized depth of flavor that makes even Brussels sprouts a favorite at the table!

Ingredients

• 1 medium acorn squash (about 2 pounds), halved and seeded
• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 3 cloves garlic, minced
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• Salt and freshly ground black pepper, to taste
• Optional toppings: toasted pecans or walnuts, fresh parsley for garnish

Equipment

• Baking sheet or roasting pan
• Mixing bowl
• Sharp knife
• Cutting board
• Measuring spoons
• Silicone spatula or tongs
• Oven mitts

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the acorn squash: Using a sharp knife, cut the acorn squash in half and scoop out the seeds. Then, cut each half into 1-inch thick slices or cubes for even roasting.
3. Trim and halve the Brussels sprouts: Remove any damaged outer leaves and slice each sprout in half lengthwise for quicker roasting and better caramelization.
4. In a large mixing bowl, combine olive oil, maple syrup, minced garlic, dried thyme, salt, and pepper. Whisk these together until well blended.
5. Add the cut acorn squash and Brussels sprouts to the bowl. Toss thoroughly with the maple syrup mixture using a spatula or your hands to evenly coat all pieces.
6. Spread the vegetables in a single layer on the prepared baking sheet, making sure they aren’t overcrowded to allow proper roasting.
7. Roast in the preheated oven for 25-30 minutes, flipping the vegetables halfway through cooking. Roast until the squash is tender and caramelized and the Brussels sprouts are golden brown on the edges.
8. Remove from oven and let cool slightly. Taste and adjust seasoning if needed.
9. Garnish with toasted nuts and fresh parsley if desired, then serve warm.

Tips & Variations

“For the best caramelization, make sure the vegetables are spread out in a single layer without crowding the pan.”

• Use fresh herbs: Swap dried thyme for fresh rosemary or sage for a different aromatic touch.
• Spice it up: Add a pinch of smoked paprika or chili flakes to the oil mixture for a subtle heat.
• Make it vegan-friendly: This recipe is naturally vegan, but if you want a cheesy twist, sprinkle nutritional yeast before roasting.
• Nutty crunch: Toast walnuts, pecans, or pumpkin seeds in a dry skillet and sprinkle on top for texture contrast.
• Sweetness balance: Adjust the maple syrup amount to your preference, or substitute with honey if you’re not strictly vegan.

Nutrition Facts

Serving Suggestions

This roasted acorn squash and Brussels sprouts dish pairs beautifully with a variety of meals. Here are some ideas for serving:

• Serve alongside a hearty slow cooker roast with vegetables for a comforting dinner.
• Top with toasted nuts and fresh herbs and enjoy it as a wholesome vegan main dish.
• Pair with grains like quinoa, brown rice, or couscous for a well-rounded plant-based meal.
• Include it as a vibrant side in your holiday spread, complemented by mashed potatoes or vegan gravy.
• Use leftovers to stuff whole wheat pita pockets with some hummus for a quick lunch.

Conclusion

This acorn squash Brussels sprouts recipe is a fantastic way to bring the flavors of fall right to your table. It’s simple to prepare, packed with nutrients, and offers a perfect balance of sweet and savory.

Whether you’re new to cooking these veggies or a longtime fan, roasting them with maple syrup and garlic elevates their natural taste to a delicious new level.

Perfect for weeknight dinners or festive occasions, this recipe encourages creativity with easy variations and tips to suit your taste. Don’t forget to check out other delightful vegetable recipes like slow cooker roast with vegetables, brown rice recipe VegRecipesOfIndia, and veg grilled sandwich recipes for more wholesome meal ideas.

Enjoy this cozy, flavorful dish that celebrates the best of autumn’s harvest!

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