Maple-Glazed Delicata Squash and Brussels Sprouts
As the air turns crisp and the days grow shorter, our cravings shift toward warm, comforting recipes that bring a little coziness to the table. Maple-Glazed Delicata Squash and Brussels Sprouts does just that, combining the natural sweetness of maple syrup with a touch of warming spice and a pop of tart cherries for balance. Roasted until caramelized and golden, it’s ready in just 30 minutes and reheats beautifully—it’s a perfect side dish for an easy weeknight dinner or a festive holiday spread.
Jump to RecipeIngredients
Organize the ingredients – Delicata Squash, Brussels Sprouts, turmeric, cinnamon, olive oil, maple syrup, kosher salt, ground black pepper, and dried cherries.
Preparing the Squash
Cut ends off the squash. Then cut squash in half vertically and remove seeds with a spoon. Next, cut each squash into 1/4″ half moons.
Combine Squash, Brussels, and Spices
Place brussels sprouts and squash in a large bowl. Add 1 teaspoon turmeric, 1 teaspoon cinnamon, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 3 tablespoons maple syrup, and 3 tablespoons extra virgin olive oil. Use tongs or a large spoon to combine.
Roasting the Vegetables
Line a baking sheet (or two, if needed!) with parchment paper and transfer the Brussels sprouts and squash onto the parchment paper. Place baking sheet on the middle rack of a preheated 425 degree oven and roast for 15 minutes. Give the vegetables a toss and continue roasting for an additional 15 minutes, until veggies are browned in spots. Total cooking time is 30 minutes. Add dried cherries, if using.
Maple-Glazed Delicata Squash and Brussels Sprouts
Transfer the squash and Brussels sprouts to a platter or bowl, drizzle with a bit more extra virgin olive oil and serve. Add chopped nuts and/or fresh herbs if desired.
Maple-Glazed Delicata Squash and Brussels Sprouts
Ingredients
- 1 lb brussels spouts ends trimmed, and sliced in half vertically (if extra-lg, cut into quarters)
- 2 Delicata squash, medium-sized ends trimmed, cut in half vertically, seeds removed and cut into 1/4” half moons
- 3 tablespoons maple syrup the real stuff
- 3 tablespoons extra virgin olive oil
- 1 teaspoon turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon dried cherries, dried cranberries, blueberries and/or apricots are also good substitutes, optional
- Optional Toppers: chopped, toasted nuts or fresh herbs such as thyme, rosemary, tarragon, etc
Instructions
- Preheat oven to 425 degrees on the Roast setting. Use Bake setting if your oven doesn’t have a Roast.
- Place brussels sprouts and squash in a large bowl. Add 1 teaspoon turmeric, 1 teaspoon cinnamon, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 3 tablespoons maple syrup, and 3 tablespoons extra virgin olive oil and combine.
- Line a baking sheet (or two, if needed!) with parchment paper and transfer the brussels sprouts and squash onto the parchment paper. Place baking sheet(s) on the middle rack and roast for 15 minutes. Give vegetables a toss and continue roasting for an additional 15 minutes, until browned in spots. Total cooking time is 30 minutes. Add dried cherries, if using.
- Transfer the squash and brussels sprouts to a platter or bowl, drizzle with a bit more extra virgin olive oil and serve. Add chopped nuts and/or fresh herbs if desired.
Notes
Recipe by me.
If you like this recipe, you may also like these GFchow recipes. Herb-Baked Acorn Squash with Parmesan, Maple Harvest Crunch Salad, and Cheesy, Crunchy Squash Gratin.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
