Roasted Delicata Squash and Brussels Sprouts
Fall brings with it a treasure trove of vibrant, hearty, and nutrition-packed vegetables. Among them are the Delicata squash and Brussels sprouts—two seasonal favorites. Whether you’re enjoying a cozy family dinner or hosting a fall-themed dinner, this beautiful side dish will be a hit.
Ingredients
Delicata Squash: Unlike other winter squash, Delicata has a tender skin that’s entirely edible, eliminating the need for peeling. The flesh is sweet, creamy, and slightly nutty, often compared to sweet potatoes or butternut squash. Brussels Sprouts: When roasted, Brussels sprouts turn beautifully caramelized on the outside and tender on the inside. Sweet Paprika and Ground Cinnamon: While sweet paprika adds a subtle warmth, ground cinnamon introduces a touch of sweet-spicy depth. Red Onion: When roasted, red onions become sweet, caramelized, and slightly tangy—providing a lovely contrast to the earthy Brussels sprouts and sweet squash. Balsamic Glaze: Its rich, tangy-sweet profile provides the perfect finishing touch, tying together the roasted vegetables and warm spices. Olive Oil, Salt and Black Pepper
How To Make Roasted Delicata Squash and Brussels Sprouts
Prepare the Delicata Squash and Brussel sprouts:
Preheat the oven to 425°F (220°C). Wash the Delicata squash, then slice it in half lengthwise. Scoop out the seeds and then cut the squash into 1/2-inch crescent slices. (You can leave the skin on—it’s tender and edible!) Clean the Brussels sprouts by removing any yellow or damaged outer leaves. Slice off the stem end and cut the sprouts in half.
Roasting The Vegetables
In a large bowl, toss the delicata squash with 1 tablespoon olive oil, 1/2 teaspoon salt, paprika and cinnamon. Spread on one side of the baking sheet in an even layer. Toss Brussels sprouts and the sliced red onion with 1 tablespoon olive oil, 1/2 teaspoon salt and black pepper, to taste. Spread on the other side of the baking sheet in an even layer. Bake 25 to 30 minutes or until the squash and brussels sprouts are browned and tender. Transfer the vegetables to a serving platter and drizzle with balsamic.
Serving Suggestions:
This dish pairs wonderfully with roasted meats, fish or chicken.
More Delicata Squash Recipes
Parmesan Crusted Delicata Squash Roasted Delicata Squash with Burrata, Pomegranate and Pistachios Roasted Delicata Squash with Turmeric Stuffed Delicata Squash with Sausage-Mushroom Stuffing
