Italian-Style Pork Meatballs with Maple-Roasted Acorn Squash and Parmesan Broccoli

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

Wash and cut the acorn squash in half. Remove seeds and slice into 1/2-inch thick wedges. Place on one of the baking sheets.

Drizzle the squash with 1 tablespoon olive oil, 2 tablespoons maple syrup, and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss to coat evenly. Arrange in a single layer.

In a large bowl, combine 1 pound ground pork, 1/3 cup breadcrumbs, 1/4 cup parmesan cheese, 1 beaten egg, 2 minced garlic cloves, 1/4 cup chopped basil, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined (don't overmix).

Form the meat mixture into 12 equal-sized meatballs (about 2 tablespoons each) and place on the second baking sheet. Drizzle with 1 tablespoon olive oil.

Place both baking sheets in the oven. Bake the meatballs for 20-25 minutes until browned and cooked through (internal temperature of 160°F). Bake the squash for 25-30 minutes until tender and caramelized, flipping halfway through.

While the meatballs and squash are baking, wash and cut broccoli into florets if needed.

Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 3 minutes until bright green and crisp-tender. Drain well.

In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the blanched broccoli, remaining minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Sauté for 2-3 minutes. Remove from heat and sprinkle with remaining 1/4 cup parmesan cheese.

In a medium saucepan, heat 2 cups marinara sauce over medium-low heat until warmed through, about 5 minutes.

To serve, plate the meatballs with marinara sauce spooned over the top, and add the maple-roasted acorn squash and parmesan broccoli on the side.