Delicata squash and Brussels sprouts roasted with maple syrup, with shallots and pomegranate seeds. So festive! Perfect site for Thanksgiving.
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About a month before Thanksgiving, my parents and I start planning our holiday meals. In order not to go completely crazy, let’s divide and conquer cooking. (Props to those of you who make all the food by yourself, how do you do it?)
My dad shuns anything resembling a brussels sprouts (why dad? You’re denying your German roots, just think of it as a mini cabbage!) but everyone else loves them, so I make sure they show up.
With all the cooking that needs to be done, our mantra is Keep it Simple. Here’s a recipe that features Brussels sprouts and delicious Delicata squash that couldn’t be simpler.
You toss the squash, sprouts, and some shallots in olive oil and maple syrup (with a little vinegar to reduce the squash’s richness), sprinkle with salt, and roast until browned and caramelized on the edges. Sprinkle with pomegranate seeds for shine. So beautiful!
If you’ve never cooked Delicata squash, it’s a “fine” winter squash that’s relatively small and thin-skinned, so you don’t need to peel it before cooking.
All you have to do is slice it to remove the seeds and then slice it in rounds or semi-rounds. Sliced about 1/2 inch thick, it will cook in about the same time as the Brussels sprouts.
Maple Glazed Roasted Delicata Squash and Brussels Sprouts
ingredients
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1 big Delicata squash (about 1 1/4 pounds)
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1 lb Cauliflowertrimmed by jagged outer leaves and stems
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3 big shallotspeeled, halved lengthwise or cut into thirds
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2 tablespoon Extra virgin olive oil
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3 tablespoon pure maple syrup, divided 2 tablespoons and 1 tablespoon
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1 tablespoon Apple Cider Vinegar
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1 teaspoon kosher saltplus more to taste
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1/4 Cup fresh pomegranate seeds
method
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Deseed and slice pumpkin:
Halve the Delicata squash crosswise, then again lengthwise. Use a metal spoon to scrape out the seeds and threads. Cut the squash in half circles, about 1/2 inch thick.
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Preheat oven to 400°F
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Sprinkle vegetables with olive oil, maple syrup, vinegar, salt:
Place the pumpkin, Brussels sprouts, and shallots in a large bowl and toss with 2 tablespoons olive oil. Drizzle with 2 tbsp maple syrup and 1 tbsp apple cider vinegar and toss to coat. Sprinkle with 1 teaspoon kosher salt.
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Spread on the baking sheet and fry:
Spread some olive oil on the bottom of a large baking sheet. Spread the pumpkin, Brussels sprouts, and shallots in a single layer on the baking sheet.
Roast at 200 °C for 30 to 35 minutes, turning the vegetables after the first 20 minutes. The squash should be lightly browned and the Brussels sprouts should be well browned.
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Toss to serve with pomegranate seeds and maple syrup:
Remove from the oven onto a serving platter. Mix carefully with fresh pomegranate seeds and drizzle with the remaining 1 tablespoon maple syrup.
Links:
Better Than Butternut: Summer Tomato Roasted Delicata Squash
| nutritional information (per serving) | |
|---|---|
| 232 | calories |
| 8g | Fat |
| 40g | carbohydrates |
| 5g | protein |
