Description
A delicious autumn dish featuring roasted acorn squash and Brussels sprouts, perfect as a side or a light dinner.
Ingredients
Scale
- 2 acorn squashes, halved and seeded
- 2 cups Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon balsamic vinegar (optional)
- Parmesan cheese for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Brush the insides of the acorn squash halves with olive oil and season with salt, pepper, and garlic powder.
- Toss the Brussels sprouts with olive oil, salt, and pepper until well-coated.
- Arrange the Brussels sprouts around the acorn squash on a baking sheet and roast for 25-30 minutes.
- Remove from oven and drizzle with balsamic vinegar and sprinkle with Parmesan cheese before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg