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    Home » Recipes » Thanksgiving & Fall

    Roasted Delicata Squash and Brussels Sprouts

    Published: Nov 20, 2017 · Last modified: Apr 24, 2022 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    5 from 1 vote
    Roasted Delicata Squash and Brussels Sprouts | Stress Baking
    Roasted Delicata Squash and Brussels Sprouts | Stress Baking
    Roasted Delicata Squash and Brussels Sprouts | Stress Baking

    A fall side dish that will brighten any meal! Roasted delicata squash and brussels sprouts are topped with pomegranate arils for gorgeous pops of color.

    Roasted Delicata Squash and Brussels Sprouts

    I would like to submit this delicata squash recipe as a last minute addition to your Thanksgiving dinner tablescape. This dish is a combination of my favorite winter vegetables and fruit, which makes it perfect for any meal during  the cold weather months.

    But I love everything about this so much that I couldn’t wait until after Thanksgiving to share it. I had to get it out there as soon as humanly possible.

    Fun fact: The first time I wrote the sentence above, it came out “I had to get it out there as soon as humanely possible”, which brought to mind visions of someone with a cattle prod that would poke me if I weren’t typing quickly enough. 

    Roasted Delicata Squash and Brussels Sprouts: A fall side dish that will brighten any meal! Roasted delicata squash and brussels sprouts are topped with pomegranate arils for gorgeous pops of color. | stressbaking.com

    On the topic, this would be perfect for your Meatless Mondays. No meat, no dairy – just delicious veggies that will help you feel all warm and cozy.

    Oh, by the way, my train of thought up there: Cattle prod –> cattle –> meat –> no meat to be seen.

    The pomegranate arils aren’t just there to give things a pop of color – they give the dish a welcome sweetness and crunch. If you want a little more crunch, you can add some pecans or walnuts, or both if you’re feeling like getting a little wild and crazy.

    Roasted Delicata Squash and Brussels Sprouts: A fall side dish that will brighten any meal! Roasted delicata squash and brussels sprouts are topped with pomegranate arils for gorgeous pops of color. | stressbaking.com

    Vegetarian dish, but hearty

    Despite being a veggie dish, it’s pretty hearty. So if you’re serving this as a side on Thanksgiving, just be aware that you’d have a hard time scarfing down seconds of turkey, potatoes, stuffing, AND this. 

    I know some of are thinking to yourselves, “Challenge accepted”. I can’t stop you. I can only advise you via the internet. With that said, everyone knows that everything you read on the internet is true, sooooo.

    Roasted Delicata Squash and Brussels Sprouts: A fall side dish that will brighten any meal! Roasted delicata squash and brussels sprouts are topped with pomegranate arils for gorgeous pops of color. | stressbaking.com

    If you haven’t already, be sure to check out my post about hosting a stress-free Thanksgiving – there’s sure to be at least a few tips or recommendations in there that will help you keep your sanity this holiday.

    Pair these roasted veggies with…

    • Cranberry Mimosa
    • Instant Pot Carrot Ginger Soup
    • No-Baste Cheesecloth Turkey by Hunger Thirst Play
    • Cornbread and Bacon Stuffing
    • Homemade Cranberry Sauce

    After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

    Roasted Delicata Squash and Brussels Sprouts: A fall side dish that will brighten any meal! Roasted delicata squash and brussels sprouts are topped with pomegranate arils for gorgeous pops of color. | stressbaking.com

    Roasted Delicata Squash and Brussels Sprouts

    5 from 1 vote
    A fall side dish that will brighten any meal! Roasted delicata squash and brussels sprouts are topped with pomegranate arils for gorgeous pops of color.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Servings 4 servings

    Equipment

    • Mixing bowls
    • High-sided sheet pan

    Ingredients
      

    • 1 delicata squash, washed and dried
    • 1 pound brussels sprouts, trimmed and halved
    • Olive oil
    • Salt
    • Pepper
    • ½ cup pomegranate arils
    • ¼ cup walnuts or pecans, chopped

    Instructions
     

    • Preheat oven to 425°F.
    • Slice off the ends of the delicata squash, then cut in half lengthwise. Spoon out the seeds, then cut into half rounds, about ½″ thick.
    • In a large bowl, combine squash and brussels sprouts with a large drizzle of olive oil, and salt and pepper to taste. Toss to combine, then arrange in a single layer on a baking sheet.
    • Roast for 30 minutes, turning halfway through. The squash should be softened and lightly browned, and the brussels sprouts should be browned and crisp on the outside.
    • Place in a serving dish and top with pomegranate arils and chopped nuts. Serve immediately and enjoy!

    Nutrition

    Calories: 152kcal | Carbohydrates: 25g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 34mg | Potassium: 918mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2405IU | Vitamin C: 113mg | Calcium: 89mg | Iron: 3mg
    Course Side Dish
    Cuisine American
    Author Leslie Kiszka
    Tried this recipe?Leave a comment and rating!

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    Reader Interactions

    Comments

    1. Ashima

      December 07, 2017 at 11:08 pm

      I love the colours popping out from your pictures. This would truly brighten any meal! I am making it pretty pretty soon :-)

      Thanks for sharing!

      Reply
      • Leslie Haasch

        December 08, 2017 at 9:29 am

        Thanks for taking the time to comment!

        Reply

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    Hi there! I'm Leslie. I use baking as an outlet for relieving stress and anxiety to provide you with easy to follow homemade recipes and a little humor. About Leslie ⟶

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