Maple Roasted Squash & Brussels Sprouts

Instructions

1. Preheat oven to 375 degrees. Quarter acorn squash lengthwise; remove and discard seeds. Trim off ends and cut each portion crosswise into 1/2 inch slices.
2. Trim and halve Brussels sprouts; add to a large bowl along with the squash and melted Schnucks unsalted butter. Season with salt and pepper, if desired. Arrange in a single layer on a foil-lined sheet pan; roast 30–35 minutes or until browned and tender.
3. Meanwhile, in a large dry skillet, cook Schnucks pecan halves over medium-low heat about 6 minutes or until toasted, stirring frequently. Add Culinaria maple syrup and Schnucks unsalted butter; cook, stirring frequently, until butter has melted and mixture is bubbling.
4. Drizzle pecan glaze over the roasted vegetables and gently toss to combine. Serve immediately.