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
 
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... My taste buds were unprepared much like an Amish in Las Vegas
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