Stuff and Nonsense: Roasted Delicata Squash & Brussels Sprouts


Roasted Delicata Squash & Brussels Sprouts

While I've long been Team Butternut when it comes to winter squashes, delicata is becoming quite a favorite. Its sweet, smooth flesh is reminiscent of a sweet potato and it is, I feel, one of the easiest winter squashes to cook since the skin is completely, deliciously edible. I like to roast mine with Brussels sprouts and onions, but they are also excellent stuffed or in a gratin.

My recipe for roasting delicata squash and Brussels sprouts is pretty basic:

  • Halve a few delicata squash lengthwise and scoop out the seeds.
  • Slice into ¼ inch pieces.
  • Put in a big bowl.
  • Trim and halve a bunch of Brussels sprouts and add to the bowl.
  • Drizzle in some olive oil and toss everything around.
  • Spread the vegetables out on your biggest sheet pan.
  • Season liberally with salt, pepper, and whatever herbs or spices you like (rosemary is always a go-to)
  • Roast at 425°F; for 25 minutes or until Brussels sprouts are a bit charred and crispy.

Since you're going to eat the skin, make sure you give the squash an extra good scrubbing before you prepare it.

Just before going in the oven. No after photo, because I was too impatient.

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