Roasted Acorn Squash & Brussels Sprouts — The Side Dish That Held the Table Together

Raj and I returned to Dr. Pham for a tune-up — the first since 2020. Not because the marriage is in crisis — because the cumulative weight of two children, a mother with Alzheimer's, a career shift, and the daily exhaustion of being everything to everyone needed professional airing. Dr. Pham, via Zoom, same calm face: 'What's different since we last met?' 'Everything. And nothing. We still love each other. We're just tired.' 'Tired is not the same as broken. Tired means you're carrying. Let's look at what you're carrying and see if some of it can be put down.' Two sessions. That's all we needed. The tools from 2020 still work. We just needed to remember to use them. I made shakshuka for our couple dinner — the non-Indian dish that became ours during the pandemic therapy. Eggs in tomatoes. The dish of repair.

Shakshuka was always the centerpiece — the eggs-in-tomatoes dish that became ours during the hard years — but around it, I’ve learned to build a table worth sitting at. After those two sessions with Dr. Pham, I didn’t want fuss; I wanted color and warmth and something that asked very little of me while giving a lot back. Roasted acorn squash and Brussels sprouts are exactly that: honest vegetables, some olive oil, a hot oven, and thirty minutes while Raj and I remembered how to just be in a kitchen together. It’s the kind of side dish that says “we’re taking care of ourselves” without making a speech about it.

Roasted Acorn Squash & Brussels Sprouts

Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Servings: 4

Ingredients

• 1 medium acorn squash, halved, seeded, and cut into 3/4-inch wedges
• 12 oz Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil, divided
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon pure maple syrup
• 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
• 1 tablespoon balsamic vinegar (optional, for finishing)

Instructions

1. Preheat the oven. Heat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
2. Prep the squash. Toss acorn squash wedges with 1 1/2 tablespoons olive oil, 1/4 teaspoon salt, and smoked paprika until evenly coated. Spread in a single layer on one half of the prepared baking sheet.
3. Prep the Brussels sprouts. Toss Brussels sprouts with remaining 1 1/2 tablespoons olive oil, remaining 1/4 teaspoon salt, and black pepper. Arrange cut-side down on the other half of the baking sheet.
4. Roast. Roast for 20 minutes without disturbing. Flip the squash wedges and shake the Brussels sprouts. Drizzle the squash with maple syrup and scatter thyme over both vegetables.
5. Finish roasting. Return to oven for 8—10 more minutes, until squash is tender and caramelized at the edges and Brussels sprouts are golden and slightly crisp.
6. Serve. Transfer to a platter and drizzle with balsamic vinegar if using. Serve immediately alongside your main dish.

Nutrition (per serving)

Calories: 185 | Protein: 4g | Fat: 10g | Carbs: 24g | Fiber: 5g | Sodium: 290mg