Roasted Acorn Squash & Brussels Sprouts

• 1 medium acorn squash
• 1 pound fresh Brussels sprouts
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-3/4 cups pecan halves
• 1/4 cup maple syrup
• 3 tablespoons butter

1. Preheat oven to 375u0b0. 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.
2. 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.
3. 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.
4. Sprinkle vegetables with pecan mixture; gently toss to combine.

acorn squash, brussels, olive oil, salt, pepper, pecan halves, maple syrup, butter

Taken from www.tasteofhome.com/recipes/roasted-acorn-squash-brussels-sprouts/ (may not work)