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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Roasted Acorn Squash & Brussels Sprouts   
    Categories: Vegetables, Squash, Nuts   
         Yield: 8 servings   
       
         1 md Acorn squash   
         1 lb Fresh Brussels sprouts   
         2 tb Olive oil   
       1/2 ts Salt   
       1/4 ts Pepper   
     1 3/4 c  Pecan halves   
       1/4 c  Maple syrup   
         3 tb Butter   
       
     Set oven @ 375oF/190oC.   
        
     Cut squash lengthwise into quarters; remove and discard   
     seeds. Cut each quarter crosswise into 1/2" slices;   
     discard ends. Trim and halve Brussels sprouts.   
        
     Place squash and Brussels sprouts in a large bowl.   
     Drizzle with oil; sprinkle with salt and pepper, and   
     toss to coat. Transfer to 2 foil-lined 15" X 10" X 1"   
     baking pans. Roast 30-35 minutes or until vegetables are   
     tender, stirring occasionally.   
        
     Meanwhile, in a dry large skillet, toast pecans over   
     medium-low heat 6-8 minutes or until lightly browned,   
     stirring frequently. Add syrup and butter; cook and stir   
     until butter is melted.   
        
     Sprinkle vegetables with pecan mixture; gently toss to   
     combine.   
        
     Angela LeMoine, Howell, New Jersey   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... My taste buds were unprepared much like an Amish in Las Vegas   
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