one green planet
one green planet

This maple cinnamon roasted squash is a perfect fall dinner to tuck in to as the weather gets colder. Delicata squash is a great alternative to butternut squash if you are looking to try something new! Brussel sprouts add extra flavor and pomegranate's refreshing sweetness ties the dish together perfectly. Best of all, this dish is extra nutritious and a guaranteed crowd pleaser.

Maple Cinnamon Glazed Roasted Delicata Squash [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

6

Cooking Time

30

Ingredients You Need for Maple Cinnamon Glazed Roasted Delicata Squash [Vegan]

  •  1 1/2 pounds delicata squash cut into 1/4-inch slices, about 5 cups
  • 1 pound Brussels sprouts cut in half and trimmed
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon fresh rosemary, chopped
  • 1 1/2 teaspoons fresh thyme, chopped
  • 1 tablespoon pure maple syrup
  • 2 tablespoons orange juice, plus orange zest
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup pomegranate arils

How to Prepare Maple Cinnamon Glazed Roasted Delicata Squash [Vegan]

  1. Preheat oven to 400°F.
  2. Wash and dry delicata squash. Cut squash in half lengthwise and remove seeds. Cut into 1/4-inch thick slices.
  3. In a large bowl add sliced delicata squash, cut Brussels sprouts, olive oil, salt, rosemary, and one teaspoon thyme. Stir to combine.
  4. In a small bowl, whisk together maple syrup, orange juice, orange zest, and cinnamon. Set aside.
  5. Grease a large sheet pan with cooking spray or a thin coating of olive oil. Add squash mixture in one even layer to the pan. Roast in the center position of the oven for 10 minutes.
  6. Remove from oven, gently stir, cook another 10 minutes or until squash is fork tender and Brussels sprouts begin to slightly brown.
  7. Remove sheet pan from oven and evenly drizzle the maple cinnamon glaze over the vegetables. Stir to combine. Roast for 2 minutes.
  8. Transfer roasted vegetables to a serving platter. Sprinkle vegetables with 1/2 teaspoon chopped thyme and top with pomegranate arils. Enjoy warm.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?



Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

About The Author

photourl

Jessica Gavin

See My Recipes

Jessica Gavin is a Certified Food & Culinary Scientist who also holds a degree in Culinary Arts. Her passion for food led her to create a self-titled food blog called Jessica Gavin, where she enjoys sharing family-friendly recipes along with the occasional sweet indulgence. Through her knowledge in the industry, she understands how food is delivered from farm-to-fork, focusing on providing safe and wholesome ingredients.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.