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.

Main Course
  • 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

Special equipment recommended:
  • A deep fryer
  • 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. 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 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.
  • 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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