Name: Maple Glazed Roasted Delicata Squash and Brussels Sprouts
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 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

Ingredients

4 serv.

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

Instructions

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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.
3 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.
4 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.
5 Remove from oven to a serving dish. Gently toss with fresh pomegranate arils and drizzle with the remaining 1 Tbsp maple syrup.