This roasted acorn squash and Brussels sprouts dish has been a late-autumn staple at my table for years. I first combined these two vegetables on a brisk November afternoon when I had one acorn squash left in the pantry and a bag of Brussels sprouts in the fridge. The combination of the sweet, nutty squash and the bold, cabbage-like flavor of the sprouts surprised me in the best way. The maple-pecan glaze came together almost by accident when I toasted pecans to top a salad and decided to drizzle in a little maple syrup and butter. The result was a balance of textures and flavors that had everyone reaching for seconds.

What makes this preparation special is the way roasting transforms both vegetables. The squash develops a tender, almost creamy interior with caramelized edges while the Brussels sprouts become sweet and slightly crisp at the tips. The maple-pecan glaze introduces toasty nuttiness and a glossy finish that clings to each bite. This is a dish that works as a weekday side or a holiday accompaniment, and it scales easily if you are feeding a crowd. I love serving it with roast chicken or a simple grain bowl; it always draws compliments and nostalgic comments about warm kitchens and holiday tables.

Ingredients

• Acorn squash: 1 medium acorn squash. Look for a firm squash with glossy skin and no soft spots. A medium acorn squash yields about 3 to 4 cups of sliced flesh and roasts to a buttery texture.
• Brussels sprouts: 1 pound fresh Brussels sprouts. Choose small to medium heads for even roasting. Trim the stems and halve to expose the cut surfaces for better caramelization.
• Olive oil: 2 tablespoons extra virgin olive oil. A good-quality olive oil adds flavor and helps develop golden edges while roasting.
• Salt and pepper: 1/2 teaspoon salt and 1/4 teaspoon black pepper. Adjust to taste; use flaky sea salt for finishing if available.
• Pecans: 1 3/4 cups pecan halves. Fresh pecans toast quickly and provide crunch and warmth. If using pre-toasted nuts, reduce toasting time and watch closely.
• Maple syrup: 1/4 cup pure maple syrup. Use genuine maple syrup rather than pancake syrup for depth of flavor.
• Butter: 3 tablespoons unsalted butter. For dairy-free option, substitute with equal amount of plant-based butter.

Instructions

Prepare the oven and vegetables: Preheat the oven to 375 degrees Fahrenheit. Slice the acorn squash lengthwise into quarters, scoop out and discard the seeds, then cut each quarter crosswise into 1/2-inch slices. Trim the stem ends from the Brussels sprouts and halve them. Pat vegetables dry so oil and seasonings adhere well. Toss with oil and season: In a large bowl combine the squash slices and halved Brussels sprouts. Drizzle with 2 tablespoons olive oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss thoroughly so each piece receives a light coating. The oil helps promote caramelization and even roasting. Arrange on pans and roast: Spread the vegetables evenly on two foil-lined 15 by 10-inch rimmed baking pans in a single layer. Roast in the preheated oven for 30 to 35 minutes, stirring once or twice to encourage even browning. Roast until the squash is tender when pierced with a fork and the sprouts show golden, crisped edges. Toast pecans: While the vegetables roast, heat a dry large skillet over medium-low heat. Add 1 3/4 cups pecan halves and toast for 6 to 8 minutes, stirring frequently so they brown lightly and release aroma. Watch closely to prevent burning; toasted pecans add a deep toasty flavor. Make the maple glaze: When pecans are lightly browned, add 1/4 cup maple syrup and 3 tablespoons butter to the skillet. Stir over low heat until the butter is fully melted and syrup loosens into a glossy glaze that coats the pecans. Remove from heat promptly to avoid over-reducing. Toss and finish: Transfer the roasted vegetables to a large serving bowl or keep on the baking sheet if desired. Sprinkle the warm maple pecan mixture over the vegetables and gently toss to combine so each piece gets some glazed nuts. Serve warm.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. For best texture, store the pecan topping separately and add it just before serving so it remains crisp. To reheat, warm gently in a 350 degree Fahrenheit oven for 8 to 12 minutes or in a skillet over low heat, tossing occasionally. Avoid microwaving for long periods as it can make the squash mushy. If you have extra glaze, keep it refrigerated in a small jar and reheat briefly before tossing with warmed vegetables.

Ingredient Substitutions

If pecans are not available use chopped walnuts or sliced almonds; walnuts will give a similar richness while almonds add a milder crunch. For a dairy-free version, swap butter for equal parts plant-based margarine or coconut oil; coconut oil will add a subtle tropical note. If you prefer less sweetness, reduce maple syrup to 2 tablespoons and brighten the dish with a squeeze of lemon juice before serving. You can also replace acorn squash with delicata squash or butternut; adjust roasting time slightly for larger or denser pieces.

Serving Suggestions

Serve warm alongside roasted chicken, pork tenderloin, or baked salmon for an autumnal plate. It also pairs wonderfully with grains like wild rice or farro and can be spooned over a bed of mixed greens for a warm winter salad. Garnish with a scattering of fresh thyme leaves or finely chopped parsley for color. For holiday tables, present in a warm serving bowl and finish with a light sprinkle of flaky sea salt to lift the flavors and enhance the sweetness of the glaze.

Cultural Background

Roasting winter squash and brassicas is a classic practice in North American and European autumn cooking, where seasonal harvests are celebrated with simple preparations. Acorn squash is native to the Americas and became a common ingredient due to its sweet, starchy flesh and long storage life. Brussels sprouts have a long history in northern Europe and pair naturally with sweet and nutty elements when roasted. Combining roasted squash with a maple glaze taps into North American flavors, as maple syrup has been used by indigenous communities for centuries and now features in many autumn and holiday dishes.

Seasonal Adaptations

In the colder months, emphasize warming spices like a pinch of cinnamon or smoked paprika in the glaze for a cozy profile. In late spring or summer, lighten the dish by reducing the maple and adding lemon zest and toasted seeds instead of nuts for a fresher character. For winter holidays, add a splash of apple cider vinegar or a handful of dried cranberries tossed in at the end to introduce bright acidity and seasonal color.

Meal Prep Tips

To meal prep, roast vegetables and store the pecan glaze separately. Portion into meal containers with grains or protein and add the glaze just before reheating. Roasted squash can be frozen, but roasting fresh yields the best texture; if freezing, use airtight freezer containers and consume within three months. Label containers with reheating instructions and the date to maintain quality. This approach saves time during busy weekdays while preserving the dish's best qualities.

Simple, seasonal, and full of character, this roasted acorn squash and Brussels sprouts preparation brings warmth and texture to any table. Try it once, and it will likely join your regular rotation for family dinners and special occasions alike.