This roasted acorn squash and Brussels sprouts dish is the kind of side that quietly becomes the star of the table. I first cooked it on a crisp November afternoon when I wanted something warm, seasonal, and a little sweet to balance a savory roast. The combination of tender, slightly caramelized squash, crisp-edged Brussels sprouts, and a glossy maple-pecan finish is what makes this recipe so memorable. Each bite brings layers of texture: the squash gives a buttery softness, the sprouts offer a bright, nutty pop, and the pecans add a toasted crunch that ties everything together.

I discovered this combination while experimenting with pantry staples and a bag of Brussels sprouts left over from a market run. It reminded me of classic southern holiday flavors—sweet maple and toasted nuts—without the heaviness of heavy creams or sauces. The maple-butter glaze clings to the vegetables and pecans, giving a warm amber sheen and an irresistible aroma that fills the kitchen. It’s an easy-to-execute recipe that looks gourmet on a serving platter and is forgiving enough for home cooks who prefer straightforward techniques and reliable results.

Ingredients

• Acorn squash (1 medium): Choose a firm, heavy squash with a deep green exterior and a little orange blush for sweetness. A medium squash feeds about 3–4 people once roasted and sliced. Look for no soft spots and a small stem.
• Brussels sprouts (1 pound): Pick tight, bright-green sprouts under 1 inch in diameter for even roasting. Remove any yellow leaves and trim stems, then halve for quick caramelization.
• Olive oil (2 tablespoons): Use a good-quality extra-virgin olive oil for roasting; it helps with browning and adds subtle fruitiness. If you prefer a more neutral oil, avocado oil is a fine substitute.
• Salt (1/2 teaspoon) and pepper (1/4 teaspoon): Kosher salt is preferred for even seasoning; adjust to taste. Freshly cracked black pepper adds a gentle heat note.
• Pecan halves (1 3/4 cups): Raw pecans toast beautifully and provide crunch. Buy halves for presentation or chop coarsely if you prefer bite-sized pieces.
• Maple syrup (1/4 cup): Use pure maple syrup (grade A) for the best flavor; it provides a nuanced sweetness that pairs with the butter and pecans.
• Butter (3 tablespoons): Adds richness and helps the maple syrup form a glossy glaze. For a dairy-free option, substitute a plant-based buttery spread in equal measure.

Instructions

Prepare and slice the squash: Preheat the oven to 375°F. Cut the acorn squash lengthwise, scoop out and discard seeds, then slice each quarter crosswise into 1/2-inch slices; discard any tough ends. Aim for uniform slices so they roast evenly; a mandoline is helpful for consistent thickness but a sharp chef's knife works fine. Arrange slices in a single layer for even browning. Trim and halve the sprouts: Trim the stem ends of the Brussels sprouts and remove any loose yellow leaves. Cut each sprout in half lengthwise so the cut sides get direct heat and caramelize during roasting. Larger sprouts can be quartered for even cooking. Toss with oil and seasonings: In a large bowl, combine the squash and halved sprouts. Drizzle with 2 tablespoons olive oil, sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, and toss thoroughly to coat. The oil helps promote browning and keeps the surfaces from drying out. Roast until tender: Spread vegetables across two foil-lined 15x10x1-inch baking pans in a single layer to prevent steaming. Roast at 375°F for 30–35 minutes, stirring occasionally and rotating pans if needed, until vegetables are tender and slightly caramelized on the edges. Test doneness with a fork—squash should be soft but maintain shape. Toast the pecans and make the glaze: While vegetables roast, toast pecans in a dry large skillet over medium-low heat for 6–8 minutes, stirring frequently until fragrant and lightly browned. Watch closely to avoid burning. Add 1/4 cup maple syrup and 3 tablespoons butter to the skillet, reduce heat to low, and stir until the butter melts and the mixture is glossy and evenly coated. Toss and finish: When vegetables are done, transfer them to a warm serving dish or leave on the pans. Sprinkle the pecan-maple mixture over the vegetables and gently toss to combine, ensuring pecans coat the squash and sprouts without becoming soggy. Serve warm.

Storage Tips

To store, cool the vegetables completely before transferring to airtight containers. Refrigerate for up to four days. For longer storage, flash-freeze portions on a baking sheet, then move to freezer bags for up to three months. Reheat refrigerated portions in a 325°F oven for 10–12 minutes or in a skillet over medium heat, turning gently to maintain nut crunch. Avoid microwaving if you want to preserve texture; it softens the nuts and can make the squash mushy.

Ingredient Substitutions

If you prefer a dairy-free version, replace butter with 3 tablespoons of coconut oil or a plant-based buttery spread; the flavor will be slightly different but still rich. Swap pecans for walnuts or chopped hazelnuts at a 1:1 ratio. For a less sweet finish, reduce maple syrup to 2 tablespoons and add a teaspoon of Dijon mustard to the glaze for savory balance. If acorn squash is unavailable, use small butternut squash slices at the same thickness.

Serving Suggestions

Serve warm alongside roasted turkey, glazed ham, pork loin, or a simple grain bowl. Garnish with a few extra toasted pecans and a scattering of fresh chopped parsley or thyme for color. For a festive plate, spoon a little extra maple reduction on the serving platter. This side pairs nicely with tangy cranberry relish or a sharp goat cheese tossed into warm squash just before serving for a creamy contrast.

Cultural Background

Roasting winter squash and brassicas is a classic approach found across many cuisines that celebrate autumn harvests. Acorn squash is native to the Americas and has been cultivated for centuries, prized for its sweet flesh. Combining squash with nuts and a sweet glaze echoes southern and New England holiday traditions where maple syrup and toasted nuts are commonly used to enhance roasted vegetables and grains.

Seasonal Adaptations

In winter, swap pecans for roasted chestnuts and add a pinch of ground allspice for a cozy note. For spring or summer, lighten the dish by using lemon zest and a tablespoon of olive oil instead of butter and maple. During fall, add a teaspoon of cinnamon to the glaze for an autumnal twist. These small changes keep the core technique intact while matching seasonal flavors.

Meal Prep Tips

Trim and halve the Brussels sprouts and slice the squash a day ahead to save time. Store prepped vegetables in separate airtight containers in the fridge and roast from chilled; add 3–5 extra minutes to roasting if starting cold. Prepare and cool the pecan-maple mixture in advance and warm briefly before tossing with roast vegetables so it remains glossy and pourable.

There’s a particular joy in bringing this dish to the table, whether it’s a quiet weeknight or a holiday spread. The simple technique highlights seasonal produce, and the maple-pecan finish gives a celebratory note that guests always notice. Try making it your own with small swaps—once you master the roast and the glaze, variation is endless.