When working on this recipe, I wanted to create a fun, fall dish that would also be great for the holiday time! I also had never cooked this kind of squash, so this was a great opportunity to try something new. You can really roast this little guy up, and the skin is edible, so that makes it easy. I definitely found it be very easy to work with and would use it again in the future with other easy weeknight recipes.
Adding in the colorful pops like the pomegranates, goat cheese, and herbs really make it a great dish for fall or winter.
- 1 Delicata squash, seeded, halved, and sliced 1/2-3/4 in. thick
- 1-2 cups Brussels sprouts, quartered
- 2 teaspoon olive oil
- 1/2 cup crumbled goat cheese
- 1/4 cup pomegranate seeds
- Fresh basil, thyme, and/or mint, chopped
- Salt and pepper
Preheat oven to 425°F. Prep vegetables.
Toss vegetables with olive oil. Lay out on baking sheet and season with salt and pepper.
Roast for 15 minutes. Flip each slice over and roast for another 5-15 minutes or until golden brown and crispy on the outside and tender on the inside. (note: the thickness of your squash, vs the size you cut your Brussels sprouts may affect the cooking time. I would recommend keeping them on separate parts of the baking sheet, just in case you need to remove one before the other.)
Top warmed vegetables with pomegranate seeds, crumbled goat cheese, and fresh herbs.
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