Maple Glazed Roasted Delicata Squash and Brussels Sprouts

Maple syrup roasted delicata squash and brussels sprouts, with shallots and pomegranate seeds. So festive! Perfect side for Thanksgiving.

Maple Glazed Delicata Squash and Brussels Sprouts
Elise Bauer

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
Elise Bauer

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

Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 4 servings


  • 1 large delicata squash (about 1 1/4 pounds)

  • 1 pound Brussels sprouts, trimmed of ragged outer leaves and stem

  • 3 large shallots, peeled, cut lengthwise in half or thirds

  • 2 tablespoons extra virgin olive oil

  • 3 tablespoons pure maple syrup, divided 2 tablespoons and 1 tablespoon

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon kosher salt, plus more to taste

  • 1/4 cup fresh pomegranate arils


  1. Seed and slice the squash:

    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.

    Elise Bauer
    Elise Bauer
  2. Preheat oven to 400°F
  3. Sprinkle vegetables with olive oil, maple syrup, vinegar, salt:

    Place the squash, brussels 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.

    Elise Bauer
  4. Spread out on baking sheet and roast:

    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.

    Elise Bauer
    Elise Bauer

    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.

  5. Toss with pomegranate arils and maple syrup to serve:

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


Better than Butternut: Roasted Delicata Squash from Summer Tomato

Maple Glazed Delicata Squash and Brussels Sprouts
Elise Bauer
Nutrition Facts (per serving)
232 Calories
8g Fat
40g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 232
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 347mg 15%
Total Carbohydrate 40g 14%
Dietary Fiber 9g 31%
Total Sugars 21g
Protein 5g
Vitamin C 88mg 442%
Calcium 105mg 8%
Iron 3mg 14%
Potassium 903mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.