Maple Glazed Roasted Delicata Squash and Brussels Sprouts

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About a month before Thanksgiving, my parents and I start planning our holiday meals. To keep from going completely crazy we divide and conquer the cooking. (Props to those of you who do the whole meal on your own, how do you manage?)

For Thanksgiving, my mother is in charge of the roast turkey and stuffing (they’re the BEST), my father the mashed potatoes, and I the pies. Dad and I split the sides.

My dad shies away from anything resembling a Brussels sprout (why dad? you’re denying your German heritage, just think of it as a mini cabbage!) but everyone else loves them, so I make sure they make an appearance.

With all the cooking that needs to be done our mantra is Keep it Simple. Here’s a recipe that showcases brussels sprouts and lovely delicata squash that couldn’t be easier.

Maple Glazed Delicata Squash and Brussels Sprouts

You toss the squash, sprouts, and some shallots in olive oil and maple syrup (with a little vinegar to cut the richness of the squash), sprinkle with salt and roast until browned and caramelized at the edges. Sprinkle with pomegranate seeds for sparkle. So pretty!

If you’ve never cooked delicata squash before, it’s a “delicate” winter squash that is relatively small and thin-skinned, so you don’t need to peel it before you cook it.

All you need to do is cut it to remove the seeds and then slice it into rounds or semi-rounds. Sliced about 1/2-inch thick, it cooks in about the same amount of time as the Brussels sprouts.

Maple Glazed Roasted Delicata Squash and Brussels Sprouts Recipe

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  • Prep time: 20 minutes
  • Cook time: 35 minutes
  • Yield: Serves 4

Ingredients

  • 1 large delicata squash (about 1 1/4 pound)
  • 1 pound brussels sprouts, trimmed of ragged outer leaves and stem
  • 3 large shallots, peeled, cut lengthwise in half or thirds
  • 2 Tbsp olive oil
  • 3 Tbsp pure maple syrup (divided 2 tbsp and 1 tbsp)
  • 1 Tbsp apple cider vinegar
  • 1 teaspoon Kosher salt (plus more to taste)
  • 1/4 cup fresh pomegranate arils

Method

1 Cut the delicata squash in half crosswise, and then in half again lengthwise. Use a metal spoon to scrape out the seeds and strings. Cut the squash into half rounds, about 1/2-inch thick.

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2 Preheat oven to 400°F. Place the squashbrussels sprouts, and shallots into a large bowl and toss with 2 Tbsp olive oil. Sprinkle on 2 Tbsp of maple syrup and one Tbsp of cider vinegar, and toss to coat. Sprinkle with 1 teaspoon of kosher salt.

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3 Spread a little olive oil over the bottom of a large baking sheet. Arrange the squash, brussels sprouts and shallots on the baking sheet in a single layer.

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Roast at 400°F for 30 to 35 minutes, turning the vegetables over after the first 20 minutes. The squash should be lightly browned and the brussels sprouts well browned.

4 Remove from oven to a serving dish. Gently toss with fresh pomegranate arils and drizzle with the remaining 1 Tbsp maple syrup.

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Links:

Better than Butternut: Roasted Delicata Squash from Summer Tomato

Maple Glazed Delicata Squash and Brussels Sprouts

Showing 4 of 15 Comments

  • Bill

    Made this for Thanksgiving. Big hit! Thanks!

  • Sherry S

    He is in love with me too! 33 years later.

  • Sherry S

    Just tried it as written minus the p seeds for a Thanksgiving trial run – it was wonderful! My husband is in love — with this recipe! Thank you!

  • Lia Huber

    Love the combo of squash and Brussels sprouts, Elise … and gorgeous photo! Happy Thanksgiving!

  • Britt

    I made this yesterday, but I substituted the robust, cheap ingredients that I had on hand–chunks of cabbage instead of Brussels sprouts and onion for for the shallots. It was delicious!

    I can’t wait to try the recipe as written, I’m sure it will be even better!

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