Maple Glazed Delicata Squash
Delicata squash is a great way to begin to enjoy winter squash at this time of year. I think of it as a “gateway squash”, a kind of transition from juicy summer squash to the harder, heartier squash of colder days such as the acorn, butternut and pumpkin. Unlike most other winter squash, the Delicata can be eaten with the outside rind still on. This recipe today is from Simply Recipes online and it gives roasted veggies such a boost, they will please everyone at your table.
Maple Glazed Delicata Squash with Brussels Sprouts and Pomegranate Arils
- 1 large delicata squash
- 1 pound brussels sprouts
- 3 large shallots
- 2 Tbsp olive oil (You know me…I subbed vegetable broth and saved myself calories and fat)
- 3 Tbsp pure maple syrup, divided
- 1 Tbsp apple cider vinegar
- 1 teaspoon salt
- 1/4 cup fresh pomegranate arils
Preheat your oven to 400 degrees. Then wash the outside of your squash. Trim off the ends and then slice it down the middle, lengthwise so that you have two “boats” once you scrape out the seeds and strings. Place it hollow side down and cut into little semi-circles about 1/2 an inch thick. Next, make sure you trim your Brussels sprouts. The best thing to do is slice off the end and pull off the outer leaves until you have a fresh looking sprout. Slice up your shallots (or onion, let’s be honest here folks…if you don’t have shallots on hand can we all agree that subbing an onion is acceptable?). Put all those veggies in a bowl and drizzle in the broth (or olive oil), maple syrup and cider vinegar. Sprinkle on the salt. Save the last tablespoon of syrup and the pomegranate arils for after the roasting. Then stir it all up gently to distribute the glazed goodness. Arrange it all in a single layer on a baking sheet (you can use a silpat, parchment, or cooking spray to prep your pans). Roast these for 20-25 minutes and then shake the pan or stir the veggies to turn them over, then continue to roast for another 15-20 minutes. When the roasting is complete place the veg all back into a bowl, add the pomegranate arils and the last tablespoon of maple syrup. Fold these in and then serve.
For a pomegranate prep tip check out this video. Getting the seeds out underwater makes a lot less mess!
For more posts about winter squash check out Spicy Spaghetti Squash with Black Beans and keep a look out for a butternut squash pie recipe, coming soon!