Roasted Delicata Squash, Brussels and Pomegranate
Heather Hartman HealthShare
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!
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Roasted Delicata Squash, Brussels and Pomegranate
Rated 5.0 stars by 1 users
Category
Sides, Vegetables, Vegetarian, Vegan
Cuisine
American
Servings
6-8
Prep Time
15 minutes
Cook Time
45 minutes
INGREDIENTS
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2 each delicata squash, 0.5" cubes
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1 pound Brussels, cut into the same size as the squash (0.5")
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EVOO
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Sea salt and pepper
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1 bunch parsley, roughly chopped
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1 each habanero, minced (optional)
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1 cup pomegranate seeds
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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!