Sage Roasted Acorn Squash & Brussels Sprouts
 
Prep time
Cook time
Total time
 
If you'd like to add bacon to this dish, dice it into large chunks while it's raw and toss it in before baking. It will come out crispy and browned!
Author:
Serves: 4-6
Ingredients
  • ¾ lb brussels sprouts
  • 1 small acorn squash
  • 4-6 fresh sage leaves, chopped
  • 2 T olive oil
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 400 F.
  2. Cut off the stem ends of the brussels sprouts. Slice each sprout in half.
  3. Prepare the acorn squash by slicing it in half (from stem to end). Scoop out and discard the seeds and stringy pulp. Dice the squash into cubes, similar in size to the halved sprouts.
  4. On a baking sheet combine squash, brussels sprouts, sage, olive oil, salt and pepper. Toss to combine.
  5. If the baking sheet is too crowded, the veggies will steam instead of brown. If your veggies are overcrowded and/or didn't fit in one flat layer onto one sheet, place half the mixture onto a second sheet.
  6. Place the baking sheet(s) into the oven. Cook for 20 minutes. Stir. Cook for 20 more minutes, then serve.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/sage-bacon-roasted-acorn-squash-brussels-sprouts/