Roasted Delicata Squash, Brussels and Pomegranate⁠⁠ | Heather Hartman Health Denver Health Coach Denver Private Chef

Roasted Delicata Squash, Brussels and Pomegranate⁠⁠

Heather Hartman Health

This is such an easy, flavorful fall recipe, and honestly one you should save for your Thanksgiving table (yep, just talked about Thanksgiving). I served it with braised, shredded beef but it would also make a great salad with the addition of baby kale, toasted pecans and a drizzle of honey! Let me know if you make it!⁠⁠

See the original post here!

Roasted Delicata Squash, Brussels and Pomegranate

Heather Hartman Health

Servings

6-8

Prep Time

15 minutes

Cook Time

45 minutes

Cuisine

American

Category

Sides, Vegetables, Vegetarian, Vegan

Roasted Delicata Squash, Brussels and Pomegranate

INGREDIENTS

  • 2 each delicata squash, 0.5" cubes ⁠⁠
  • 1 pound Brussels, cut into the same size as the squash⁠⁠ (0.5")
  • EVOO⁠⁠
  • Sea salt and pepper ⁠⁠
  • 1 bunch parsley, roughly chopped⁠⁠
  • 1 each habanero, minced (optional)⁠⁠
  • 1 cup pomegranate seeds⁠⁠
  • 1-2 each lemon, zested⁠⁠

METHOD

  1. Cube the delicata squash by cutting in half longwise then slicing into half moons. Use the ridges of the squash to cube each half moon. ⁠⁠Note - the cubes in the photo look very large bc the bowl is super small. The cubes are probably half an inch.

  2. Massage squash with a little olive oil, salt and pepper. Place on a sheet pan lined with parchment in a single layer. Do the same with the Brussels sprouts. Roast each at 450F until caramelized. ⁠⁠
  3. Meanwhile, combine the remaining ingredients in a large bowl. Toss everything together when the veggies are done. Eat!⁠⁠
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