Maple Glazed Acorn Squash & Brussel Sprouts With Toasted Pecans

• 1 acorn squash quartered and cut into 1/2" slices
• 1 pound brussel sprouts halved
• 6 ounces pecans whole
• 3 tablespoons butter
• 1/4 cup maple syrup
• olive oil
• salt

1. Preheat your oven to 385 degrees.
2. Place the sliced squash and brussel sprouts on a parchment lined baking sheet. Drizzle lightly with olive oil and season lightly with salt. Spread in a single layer and roast for approx. 30-35 minutes.
3. In a small frying pan, dry toast the pecans. Be sure to keep an eye on them so they don't burn.
4. Once the pecans are fragrant and lightly toasted, add in the butter and maple syrup. Stir until the butter in melted and combined with the maple syrup.
5. After the squash is cooked, toss gently with the maple pecan glaze. Season with salt and pepper to taste.

acorn, pecans, butter, maple syrup, olive oil, salt

Taken from www.yummly.com/recipe/Maple-Glazed-Acorn-Squash-_-Brussel-Sprouts-with-Toasted-Pecans-1664216 (may not work)