Maple Glazed Roasted Delicata Squash with Brussels Sprouts

November 20, 2014

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I stumbled upon a picture of this Maple Glazed Delicata Squash on my Instagram feed, and my eyes popped. I needed to try this dish. And now that I have I am in love. I made it for my husband and his best friend who is staying with us last night, and three of us did one of those terrific after meal lingers, and I watched my husband scoop up every last pomegranate seed with gusto.

I love roasted vegetables, and putting a little sweetness on them with maple syrup and a little tang with the apple cider vinegar does my heart good. I had to look around to find Delicata Squash, and I am so glad I did because I almost made it with acorn squash. The velvety, nutty flesh tastes very close to acorn squash, but that delicate skin that is edible is so yummy, and makes the squash look so pretty with their scalloped, ruffled edge.

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The pomegranate seeds look like little jewels, and add such a great texture and tart bite to the sweet butteriness of the veggies. And the dish could not be easier to make. This is reason enough to be the dish I bring to my mother-in-laws for Thanksgiving, but it helps that it is pretty and delish too. Just cut the squash in half and scoop out the seeds.

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Then slice into half moons.

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Trim Brussels sprouts and toss in a bowl with 2 T. olive oil, 2 T. maple syrup, and 1 teaspoon salt. (Note: I forgot to add the four shallots you will find in the recipe below! How? The first time I made this I included the shallots and they were heaven. Don’t leave them out!) Then roast at 400 for 30-35 min.

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Hope your Thanksgiving is heartwarming and delicious! -Katie

Maple Glazed Roasted Delicata Squash with Brussels Sprouts (printer version here)


  • 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
  • 1 teaspoon Kosher salt (plus more to taste)
  • 3 Tbsp pure maple syrup (divided 2 tbsp and 1 tbsp)
  • 1 Tbsp apple cider vinegar
  • 1/4 cup fresh pomegranate arils

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.

2 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.

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. 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 seeds and drizzle with the remaining 1 Tbsp maple syrup.

Recipe Originally found at Simply Recipes, link below:

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