Prepare the Vegetables

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Cut the Squash: Carefully slice the acorn squash in half and scoop out the seeds. Cut the squash into wedges or cubes, depending on your preference.
3. Trim the Brussels Sprouts: Remove the outer leaves from the Brussels sprouts and trim the ends. Halve them if they are large.

Season and Roast

1. Mix the Ingredients: In a large bowl, combine the acorn squash and Brussels sprouts. Drizzle with olive oil, then sprinkle with salt, black pepper, garlic powder, and maple syrup if using. Toss until everything is well coated.
2. Spread on a Baking Sheet: Spread the vegetables in a single layer on a baking sheet lined with parchment paper for easy cleanup.
3. Roast: Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, tossing halfway through to ensure even cooking.