Maple-Cinnamon Acorn Squash and Brussels Sprouts

THE ROASTED ROOT (8)
Ash: "This turned out amazing" Read More
7Ingredients
40Minutes
380Calories

Ingredients

US|METRIC
  • 5 slices bacon (thick-cut)
  • 16 ounces brussels sprouts (trimmed and halved)
  • 1 acorn squash (medium, peeled, seeded, and diced)
  • 1/2 teaspoon sea salt (to taste)
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons pure maple syrup (to taste)
  • 1/3 cup pecan halves (chopped)
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    NutritionView More

    380Calories
    Sodium26% DV620mg
    Fat37% DV24g
    Protein20% DV10g
    Carbs11% DV33g
    Fiber32% DV8g
    Calories380Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol25mg8%
    Sodium620mg26%
    Potassium970mg28%
    Protein10g20%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate33g11%
    Dietary Fiber8g32%
    Sugars12g24%
    Vitamin A25%
    Vitamin C180%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(8)

    Ash 9 months ago
    This turned out amazing
    Debbie Rittle 9 months ago
    Yummy!!! You can’t go wrong with bacon and maple syrup. We left out the pecans as my husband says but are a snack not an ingredient but I do love to cook with them.
    Janina 10 months ago
    It was a big hit at Thanksgiving & Christmas! Loved the salty bacon and sweet maple syrup combo with soft veggies and firmer pecans.
    Wilson 10 months ago
    I substituted acorn squash with kabocha (Japanese squash) and added in some apple at the end of the cook time and this turned out really well! Everyone loved it and I’ll definitely make it again!
    Daniella Gatlin 10 months ago
    Tasty twist on these veggies. Very flavorful. A lot of prep work for a side dish but over all worth it
    Tbunkins 10 months ago
    Very tasty! We will make these again soon!
    Alexander Sage a year ago
    Easy to make and very tasty
    Roca a year ago
    So delicious! I ended up cooking both the sprouts and squash for about 3 minutes longer than the recipe to get them a little crispier and it was absolutely amazing. Even my boyfriend who doesn’t like brussel sprouts loves it.

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