Best 4 Roasted Acorn Squash Brussels Sprouts Recipes
**Roasted Acorn Squash and Brussels Sprouts: A Fall Harvest Delight**
As the autumn leaves begin to turn and the air turns crisp, it's time to embrace the flavors of the season with a delectable roasted acorn squash and Brussels sprouts dish. This hearty and flavorful side dish is a perfect accompaniment to any fall meal, whether it's a cozy weeknight dinner or a special holiday gathering. With its vibrant colors and medley of sweet and savory flavors, this dish is sure to impress your taste buds. The tender acorn squash, caramelized Brussels sprouts, and nutty pecans come together in perfect harmony, creating a symphony of flavors that will leave you craving more. So gather your ingredients, preheat your oven, and let's embark on a culinary journey that celebrates the bounty of the fall harvest.
**Recipes Included:**
1. **Roasted Acorn Squash with Brown Sugar and Butter Glaze:** This classic recipe showcases the natural sweetness of acorn squash, enhanced by a luscious brown sugar and butter glaze. The squash is roasted until tender, resulting in a creamy and flavorful dish that will steal the spotlight on your dinner table.
2. **Roasted Brussels Sprouts with Bacon and Balsamic Vinegar:** Brussels sprouts get a savory makeover in this recipe, where they are roasted with crispy bacon and tossed in a tangy balsamic vinegar glaze. The combination of sweet and sour flavors, along with the smoky bacon, creates a delightful balance that will have everyone reaching for seconds.
3. **Maple-Roasted Acorn Squash and Brussels Sprouts:** For those who prefer a sweeter twist, this recipe combines acorn squash and Brussels sprouts in a maple syrup glaze. The maple syrup caramelizes during roasting, creating a sticky and flavorful coating that complements the natural sweetness of the vegetables.
4. **Roasted Acorn Squash and Brussels Sprouts with Goat Cheese and Pomegranate Seeds:** This recipe adds a touch of sophistication to the classic combination of acorn squash and Brussels sprouts. Goat cheese and pomegranate seeds add a creamy texture and vibrant flavor, creating a dish that is both visually appealing and incredibly delicious.
HONEY BALSAMIC ROASTED ACORN SQUASH AND BRUSSELS SPROUTS
This honey balsamic roasted acorn squash makes a tasty, colourful side dish for any fall or winter dinner. Takes less than 30 min. Great for holiday meals!
Provided by Elaine
Categories Vegetable Side Dish
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Slice squash into 1/2 to 3/4 inch thick slices. Remove seeds.
- Combine olive oil, honey and Balsamic vinegar. Toss with squash and Brussels sprouts in a large bowl.
- Transfer to a baking sheet and roast for 15 - 20 minutes, turning half way through, until squash is fork tender. Add cranberries for last 5 minutes of roasting time
- Sprinkle with salt and pepper and serve immediately.
Nutrition Facts : Calories 137 kcal, ServingSize 1 serving
ROASTED ACORN SQUASH & BRUSSELS SPROUTS RECIPE
An easy dish with few ingredients. Maple syrup adds a slight sweetness, and pecans give it a toasty crunch.
Provided by tasteofhome.com
Yield 8
Number Of Ingredients 8
Steps:
- 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 two 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. Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
ROASTED ACORN SQUASH & BRUSSELS SPROUTS
I love creating dishes with few ingredients and easy steps, like squash with Brussels sprouts. Maple syrup adds a slight sweetness, and pecans give it a toasty crunch. -Angela LeMoine, Howell, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 300 calories, Fat 24g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 198mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 5g fiber), Protein 4g protein.
ROASTED ACORN SQUASH WITH MUSHROOMS, PEPPERS AND GOAT CHEESE
Steps:
- For the acorn squash: Preheat the oven to 375 degrees F. Trim the tops and bottoms off the squash. Cut in half horizontally so the cut-ends will keep the pieces flat. Clean the inside of the squash. Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel and set aside.
- Place the squash cut-side up on a baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon of the salt and the pepper. Place the seeds on a separate baking sheet or foil. Roast the squash 30 minutes. Roast the seeds at the same time, checking and moving them around after 10 minutes and again after 20 minutes. Depending on the size of the seeds, they may be done after 20 minutes, or up to 30 minutes. Sprinkle the seeds with the remaining salt, and set aside with the squash.
- For the filling: Set a large saute pan over high heat and add the butter. When melted, add the cabbage, onions, peppers, sprinkle with salt and pepper and gently toss to combine. Allow the cabbage to wilt down, about 5 minutes. Add the mushrooms and cook, 3 to 4 minutes. Add the garlic and toss to combine. Saute 2 to 4 minutes longer, and adjust the seasoning with salt and pepper.
- For assembling: Preheat the broiler to low. Fill the roasted acorn squash halves with the filling. Sprinkle the crumbled goat cheese over the top, then top with the roasted squash seeds. Broil just until the cheese is warm. Garnish with a small amount of Italian parsley, if using, and serve.
Tips:
- Choose the right squash: Acorn squash is a great choice for roasting because it has a sweet, nutty flavor and a firm texture that holds its shape well. When choosing an acorn squash, look for one that is heavy for its size and has a deep green color.
- Prepare the squash properly: Before roasting, cut the squash in half lengthwise and scoop out the seeds. Then, drizzle the squash with olive oil and season it with salt and pepper.
- Roast the squash at a high temperature: Roasting the squash at a high temperature will help to caramelize the natural sugars in the squash and give it a delicious golden brown color. Roast the squash at 425 degrees Fahrenheit for about 25 minutes, or until it is tender.
- Add some flavor: There are many ways to add flavor to roasted acorn squash. You can add a sprinkle of cinnamon or nutmeg, or you can drizzle it with maple syrup or honey. You can also add some chopped nuts or seeds, such as pecans, walnuts, or sunflower seeds.
- Serve the squash warm: Roasted acorn squash is best served warm. You can serve it as a side dish or as a main course. It is also a great addition to salads and soups.
Conclusion:
Roasted acorn squash is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great source of vitamins, minerals, and fiber, and it is also a low-calorie food. If you are looking for a healthy and flavorful way to add more vegetables to your diet, roasted acorn squash is a great option.
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