Roasted Delicata Squash with Brussels Sprouts, Cranberries and Walnuts
This recipe is inspired by my Roasted Butternut Squash with Cranberries and Walnuts. The use of delicata squash and brussels sprouts creates a more complex flavor without adding preparation complexity. And, it is even better as a side dish on your holiday table!
I do not think that delicata squash gets as much use as it could because people are not sure what to do with it. The number one thing to know about this squash is that the skin is edible. That means ease of preparation because you simply need to halve it, scoop out the seeds and slice it. It is simple and delicious roasted, and combined with roasted brussels sprouts in this recipe, creates a unique dish that will serve a holiday table full of guests. And just like its sister recipe, it offers all the flavor of the holidays
Roasted butternut squash tossed with a fresh cranberry compote and toasted walnuts.
- 2 pounds delicata squash, sliced 1/4 inch
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 12 ounces brussels sprouts, trimmed and halved
- 1 cup fresh cranberries
- 1 whole orange, juiced (save the rind)
- 1 whole lemon,juiced
- 1/4 cup sugar
- 1/4 cup water
- 1 each cinnamon stick (about a 1 inch piece)
- 1/4 cup orange rind, 1/2 inch dice
- 1 cup walnuts
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 1 pinch salt
- Preparing the squash
Combine 1/4 sliced delicata squash with oil, salt, and pepper.
Place on parchment lined sheet pan and roast at 375 degrees for 40 minutes or until tender.
Remove from oven and allow to cool slightly.
Toss brussels sprouts with oil, salt and pepper and roast separately on parchment lined sheet pan at 375 degrees for 50 minutes, or until tender.
- Preparing the compote
Combine all ingredients in saucepan.
Bring to simmer over medium heat and cover.
Continue to simmer for 8 minutes, remove from heat and allow to cool under cover for 5 minutes.
- To prepare toasted walnuts
Combine walnuts with melted butter, sugar, and salt.
Heat 8 inch saute' pan over medium heat.
Add walnut mixture and saute' for 3 to 5 minutes, stirring constantly, to caramelize sugar and toast walnuts.
Remove from heat and place in mixing bowl immediately.
- Final assembly
When ready to serve gently combine warm squash, brussels sprouts, cranberry compote and 2/3 of toasted walnuts and place in serving bowl, top with remaining toasted walnuts and chopped parsley if desired. Serve warm.