Maple Glazed Acorn Squash and Brussels Sprouts
Roasted Acorn Squash and Brussels Sprouts with a delicious maple glaze is the perfect side dish for any fall meal. The natural sweetness of the acorn squash complements the earthy flavor of Brussels sprouts, and the maple glaze adds a delightful touch that makes this dish irresistible. It’s not only colorful but also packed with nutrients, making it a wholesome addition to your dinner table.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 1 medium |
| Brussels sprouts | 1 pound |
| Olive oil | 2 tablespoons |
| Maple syrup | 3 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Garlic powder | 1 teaspoon |
| Balsamic vinegar | 1 tablespoon |
| Fresh thyme (optional) | for garnish |
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Cut the acorn squash in half, scoop out the seeds, and slice it into wedges. Trim the ends of the Brussels sprouts and cut them in half.
- In a large bowl, combine the acorn squash and Brussels sprouts with olive oil, maple syrup, salt, pepper, and garlic powder. Toss well to coat.
- Spread the mixture in a single layer on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, or until the squash is tender and slightly caramelized, stirring halfway through.
- Drizzle with balsamic vinegar before serving, and garnish with fresh thyme if desired. Enjoy!
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Garlic Parmesan Roasted Acorn Squash and Brussels Sprouts
Garlic Parmesan Roasted Acorn Squash and Brussels Sprouts is a savory and satisfying side dish that adds a gourmet touch to any meal. The nutty flavor of acorn squash combined with the delightful crunch of Brussels sprouts is enhanced by the rich flavors of garlic and Parmesan cheese, making it a must-try during the colder months.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 1 medium |
| Brussels sprouts | 1 pound |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 3 cloves |
| Parmesan cheese (grated) | 1/2 cup |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh parsley (optional) | for garnish |
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Cut the acorn squash in half, scoop out the seeds, and slice it into wedges. Trim the ends of the Brussels sprouts and cut them in half.
- In a large bowl, combine the acorn squash and Brussels sprouts with olive oil, minced garlic, salt, and black pepper. Toss to coat thoroughly.
- Spread the mixture in a single layer on a baking sheet lined with parchment paper.
- Roast for 20-25 minutes or until the squash is tender, stirring halfway through.
- Remove from the oven, sprinkle with grated Parmesan cheese, and return to the oven for an additional 5 minutes, or until the cheese is melted and golden.
- Garnish with fresh parsley, if desired, and serve warm. Enjoy!
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Balsamic Glazed Acorn Squash and Brussels Sprouts
Balsamic Glazed Acorn Squash and Brussels Sprouts is a deliciously tangy and sweet side dish that perfectly balances the earthy flavors of roasted acorn squash and Brussels sprouts. The balsamic glaze adds a rich complexity to the dish, making it an excellent accompaniment to any meal, especially during the fall and winter months.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 1 medium |
| Brussels sprouts | 1 pound |
| Olive oil | 2 tablespoons |
| Balsamic vinegar | 3 tablespoons |
| Honey or maple syrup | 1 tablespoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh thyme (optional) | for garnish |
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Cut the acorn squash in half, scoop out the seeds, and slice into wedges. Trim the ends of the Brussels sprouts and cut them in half.
- In a large bowl, mix olive oil, balsamic vinegar, honey or maple syrup, salt, and black pepper. Add the acorn squash and Brussels sprouts, and toss to coat well.
- Spread the vegetables on a baking sheet lined with parchment paper, ensuring they are in a single layer.
- Roast for 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through.
- Remove from the oven, garnish with fresh thyme if desired, and serve warm. Enjoy!
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Spicy Roasted Acorn Squash and Brussels Sprouts
Spicy Roasted Acorn Squash and Brussels Sprouts is a bold and flavorful side dish that combines the natural sweetness of acorn squash with the savory crunch of roasted Brussels sprouts, all enhanced by a spicy chili infusion. This vibrant dish is perfect for adding a little kick to your dinner table and is especially enticing during the cooler months.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 1 medium |
| Brussels sprouts | 1 pound |
| Olive oil | 2 tablespoons |
| Chili powder | 1 teaspoon |
| Paprika | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Red pepper flakes (optional) | 1/2 teaspoon |
| Fresh cilantro (optional) | for garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Halve the acorn squash, remove seeds, and cut into wedges. Trim Brussels sprouts and cut them in half.
- In a bowl, combine olive oil, chili powder, paprika, garlic powder, salt, black pepper, and red pepper flakes, if using. Toss in acorn squash and Brussels sprouts to coat.
- Arrange the vegetables on a baking sheet lined with parchment paper in a single layer.
- Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
- Garnish with fresh cilantro if desired, and serve warm. Enjoy!
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Honey Mustard Acorn Squash and Brussels Sprouts Salad
Honey Mustard Acorn Squash and Brussels Sprouts Salad is a delightful and nutritious dish that combines the earthy flavors of roasted acorn squash and Brussels sprouts with a tangy honey mustard dressing. This salad is perfect for a light lunch or as a side dish, making it a fantastic choice for any occasion.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 1 medium |
| Brussels sprouts | 1 pound |
| Olive oil | 2 tablespoons |
| Honey | 2 tablespoons |
| Dijon mustard | 1 tablespoon |
| Apple cider vinegar | 1 tablespoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Chopped walnuts (optional) | 1/4 cup |
| Fresh arugula (optional) | 2 cups |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Halve the acorn squash, remove seeds, and cut it into wedges. Trim and halve the Brussels sprouts.
- Toss the acorn squash and Brussels sprouts with olive oil, salt, and black pepper, then spread them on a baking sheet.
- Roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
- In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar to create the dressing.
- In a large bowl, combine the roasted vegetables with the dressing and toss gently. If using, add chopped walnuts and fresh arugula for added texture and flavor.
- Serve warm or at room temperature, and enjoy!
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Mediterranean Roasted Acorn Squash and Brussels Sprouts
Mediterranean Roasted Acorn Squash and Brussels Sprouts is a vibrant and hearty dish that showcases the natural sweetness of acorn squash paired with the nutty flavors of Brussels sprouts, all infused with Mediterranean herbs and spices. This delightful combination makes for a perfect side dish or a vegetarian main course, bursting with colors and nutrients.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 1 medium |
| Brussels sprouts | 1 pound |
| Olive oil | 3 tablespoons |
| Garlic cloves (minced) | 2 |
| Dried oregano | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Lemon juice | 1 tablespoon |
| Feta cheese (crumbled) | 1/2 cup |
| Fresh parsley (chopped) | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- Halve the acorn squash, remove seeds, and cut it into wedges; trim and halve the Brussels sprouts.
- In a large bowl, toss the acorn squash and Brussels sprouts with olive oil, minced garlic, oregano, thyme, salt, and black pepper.
- Spread the mixture on a baking sheet and roast for 30-35 minutes, until tender and caramelized, stirring halfway through.
- Remove from the oven and drizzle with lemon juice; sprinkle with crumbled feta cheese and chopped parsley before serving. Enjoy!
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Herbed Acorn Squash and Brussels Sprouts With Feta
Herbed Acorn Squash and Brussels Sprouts With Feta is a deliciously earthy dish that brings together the comforting flavors of roasted acorn squash and Brussels sprouts, enhanced by fresh herbs and the creamy tang of feta cheese. This recipe not only satisfies the palate but also showcases the vibrant colors of autumn, making it a fantastic side or main dish for any occasion.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 1 medium |
| Brussels sprouts | 1 pound |
| Olive oil | 3 tablespoons |
| Fresh rosemary (chopped) | 1 tablespoon |
| Fresh thyme (chopped) | 1 tablespoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Feta cheese (crumbled) | 1/2 cup |
| Lemon zest | 1 teaspoon |
| Fresh parsley (chopped) | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- Halve the acorn squash, scoop out the seeds, and cut into wedges; trim and halve the Brussels sprouts.
- In a bowl, combine the acorn squash and Brussels sprouts with olive oil, chopped rosemary, thyme, salt, and black pepper.
- Arrange the mixture on a baking sheet and roast for 30-35 minutes, stirring once halfway through, until tender and golden.
- Once roasted, sprinkle with crumbled feta cheese, lemon zest, and chopped parsley before serving. Enjoy!
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Curry Roasted Acorn Squash and Brussels Sprouts
Curry Roasted Acorn Squash and Brussels Sprouts is a vibrant and aromatic dish that combines the natural sweetness of roasted acorn squash and the earthy bitterness of Brussels sprouts, all enhanced by the warm spices of curry powder. This recipe not only elevates the flavors of these seasonal vegetables but also adds a delightful twist, making it a perfect side dish or a light main course that pairs wonderfully with grains or greens.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 1 medium |
| Brussels sprouts | 1 pound |
| Olive oil | 3 tablespoons |
| Curry powder | 1 tablespoon |
| Ground cumin | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh cilantro (chopped) | 2 tablespoons |
| Lime juice | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- Halve the acorn squash, scoop out the seeds, and cut into wedges; trim and halve the Brussels sprouts.
- In a bowl, mix acorn squash and Brussels sprouts with olive oil, curry powder, ground cumin, salt, and black pepper until evenly coated.
- Spread the vegetables on a baking sheet and roast for 30-35 minutes, stirring halfway through, until tender and slightly caramelized.
- Remove from the oven and drizzle with lime juice and sprinkle fresh cilantro before serving. Enjoy!
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Acorn Squash and Brussels Sprouts With Quinoa
Acorn Squash and Brussels Sprouts With Quinoa is a hearty and nutritious dish that brings together the sweet nuttiness of acorn squash, the subtle bitterness of Brussels sprouts, and the fluffy texture of quinoa. This combination not only provides a colorful and satisfying meal but also packs a punch of vitamins and minerals, making it an excellent choice for a wholesome side dish or a light main course.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 1 medium |
| Brussels sprouts | 1 pound |
| Quinoa | 1 cup |
| Vegetable broth or water | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Garlic (minced) | 2 cloves |
| Fresh parsley (chopped) | 2 tablespoons |
| Lemon juice | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Halve the acorn squash, scoop out the seeds, and cut it into wedges. Trim and halve the Brussels sprouts.
- On a baking sheet, toss the acorn squash and Brussels sprouts with olive oil, salt, black pepper, and minced garlic; roast for 25-30 minutes until tender.
- Meanwhile, rinse the quinoa under cold water, then cook it in vegetable broth or water according to package instructions.
- Once the vegetables and quinoa are cooked, mix them together in a large bowl, add fresh parsley and lemon juice, and serve warm. Enjoy!
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Creamy Acorn Squash and Brussels Sprouts Casserole
Creamy Acorn Squash and Brussels Sprouts Casserole is a comforting and delightful dish that combines roasted acorn squash and Brussels sprouts in a rich, creamy sauce, topped with a crunchy breadcrumb and cheese layer. This casserole is perfect for a festive gathering or a cozy family dinner, offering a satisfying mix of flavors and textures.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 1 medium |
| Brussels sprouts | 1 pound |
| Heavy cream | 1 cup |
| Cream cheese | 8 oz |
| Garlic (minced) | 2 cloves |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Parmesan cheese (shredded) | 1/2 cup |
| Breadcrumbs | 1 cup |
| Olive oil | 2 tablespoons |
| Fresh thyme (optional) | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- Halve the acorn squash, scoop out the seeds, and cut it into cubes. Trim and halve the Brussels sprouts.
- In a large skillet, heat olive oil over medium heat, add garlic, acorn squash, and Brussels sprouts, and sauté until tender, about 10-15 minutes.
- In a bowl, mix heavy cream, cream cheese, salt, black pepper, and fresh thyme (if using) until smooth. Stir in the sautéed vegetables and pour the mixture into a greased casserole dish.
- Top with breadcrumbs and Parmesan cheese, then bake for 25-30 minutes until bubbly and golden. Serve warm and enjoy!
Grilled Acorn Squash and Brussels Sprouts Skewers
Grilled Acorn Squash and Brussels Sprouts Skewers are a vibrant and flavorful dish that brings out the natural sweetness of acorn squash and the nutty flavor of Brussels sprouts. Perfect for a summer cookout or a fun side dish at any gathering, these skewers are grilled to perfection and make for a tasty and healthy vegetarian option.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 1 medium |
| Brussels sprouts | 1 pound |
| Olive oil | 3 tablespoons |
| Maple syrup | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Garlic powder | 1 teaspoon |
| Skewers (wood or metal) | – |
Cooking Steps:
- Preheat the grill to medium heat.
- Halve the acorn squash, scoop out the seeds, and cut into 1-inch cubes. Trim and halve the Brussels sprouts.
- In a bowl, combine olive oil, maple syrup, salt, black pepper, and garlic powder, then toss the acorn squash and Brussels sprouts in the mixture.
- Thread the vegetables onto skewers, alternating pieces of acorn squash and Brussels sprouts.
- Grill the skewers for 10-15 minutes, turning occasionally until the veggies are tender and slightly charred. Serve warm and enjoy!
