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?)
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.
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
- 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 tablespoons extra virgin olive oil
- 3 tablespoons pure maple syrup (divided 2 tbsp and 1 tbsp)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Kosher salt (plus more to taste)
- 1/4 cup fresh pomegranate arils
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.
Preheat oven to 400°F
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.
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.
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.
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