Maple Roasted Squash & Brussels Sprouts | Schnucks

Maple Roasted Squash & Brussels Sprouts

5 Ingredients or Less, Budget Friendly, Flavors Of Fall, Oven-Baked, Side Dish, Vegetable

The veggie loaded side dish is the perfect compliment to any meal this fall.

50M

6

The veggie loaded side dish is the perfect compliment to any meal this fall.

Ingredients

  • 1 medium acorn squash
  • 1 lb. fresh Brussels sprouts
  • 2 tbsp. melted Schnucks unsalted butter
  • 1 3/4 cups Schnucks pecan halves
  • 1/4 cup Culinaria maple syrup
  • 3 tbsp. Schnucks unsalted butter

Instructions

  1. Preheat oven to 375 degrees. Quarter acorn squash lengthwise; remove and discard seeds. Trim off ends and cut each portion crosswise into 1/2 inch slices.
  2. Trim and halve Brussels sprouts; add to a large bowl along with the squash and melted Schnucks unsalted butter. Season with salt and pepper, if desired. Arrange in a single layer on a foil-lined sheet pan; roast 30–35 minutes or until browned and tender.
  3. Meanwhile, in a large dry skillet, cook Schnucks pecan halves over medium-low heat about 6 minutes or until toasted, stirring frequently. Add Culinaria maple syrup and Schnucks unsalted butter; cook, stirring frequently, until butter has melted and mixture is bubbling.
  4. Drizzle pecan glaze over the roasted vegetables and gently toss to combine. Serve immediately.

Nutrition Facts

379 CALORIES Per Serving

FAT: 32G

SATURATED FAT: 6G

CHOLESTEROL: 15MG

SODIUM: 23MG

CARBOHYDRATES: 25G

FIBER: 7G

SUGAR: 9G

PROTEIN: 6G

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.

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