Roasted Delicata Squash, Brussels and Pomegranate
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!
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
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.
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.
Meanwhile, combine the remaining ingredients in a large bowl. Toss everything together when the veggies are done. Eat!
