RECIPE OF THE WEEK FROM OUR CULINARY INSTRUCTOR KENDRA KOHLER
While brainstorming for Thanksgiving side dishes, I knew I wanted to incorporate one of my favorite squash…delicata. They are so creamy and nutty and I love the look of the edible skin. One of my favorite veggies to roast are Brussel’s sprouts, so I added a couple other Thanksgiving worthy ingredients and I’m very happy with it! Hope you give it a try and feel the same way about it too!
Maple Roasted Delicata Squash, Brussels Sprouts, Cranberries & Pecans
- 1 large delicata squash (about 1 1/4 pound)
- 1 pound Brussels sprouts, trimmed
- 1 cup large, fresh cranberries
- 1/4 cup pecans
- 3 tablespoons extra virgin olive oil
- 3 tablespoons pure maple syrup (divided 2 tbsp and 1 tbsp)
- sea salt (plus more to taste)
- freshly ground black pepper
- Cut off the ends of the delicata squash. Slice the squash in half 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.
- In a large bowl, whisk the olive oil, 2 tablespoons of maple syrup, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place the squash, Brussels sprouts, cranberries and pecans in the bowl and toss to coat.
- Spread a little olive oil over the bottom of a large rimmed baking sheet. Arrange the contents of the bowl on the baking sheet in a single layer. With a rubber spatula, scrape the sides of the bowl and drizzle remaining oil/maple mixture over the veggies and cranberries and pecans. Then sprinkle them with a little more salt.
- Roast at 400°F for 30 to 35 minutes, turning the vegetables over after the first 20 minutes. The squash and pecans should be lightly browned, the Brussels sprouts well browned and the cranberries should be chewy with a crunch.
- Remove gently from the baking sheet and transfer to a serving dish. Drizzle with the remaining 1 tablespoon of maple syrup.
If your Brussels sprouts are rather large, half them before tossing in the oil/maple syrup mixture.