It is with great pleasure I introduce guest blogger Katherine Ratliff from www.atkatherinestable.com. Katherine is a registered dietitian nutritionist and owner of At Katherine’s Table, a healthy living nutrition blog. She’s sharing her recipe on Maple Roasted Squash with Brussels Sprouts and Pumpkin Seeds.

Winter is the season for everything winter squash. When it comes to this hearty winter gourd, most people think of butternut squash, but there are so many other wonderful varieties to try! Acorn, delicata, spaghetti, and kabocha are just a few of the many different squash varietals to put on your next shopping list! This recipe calls for delicata squash, but feel free to use any winter squash. I personally love delicata squash for its delicate (and edible) skin, which makes the prep quite easy. Bring this as a side dish for your next holiday gathering, or add a can of chickpeas or shredded chicken to make a full meal.

Maple Roasted Squash with Brussels Sprouts and Pumpkin Seeds

Maple Roasted Squash with Brussels Sprouts and Pumpkin seeds

1 pound delicata squash
1 pound Brussels sprouts
¼ cup raw pumpkin seeds
2 tablespoons olive oil
1 ½ tablespoons maple syrup
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
pinch of salt and pepper
¼ cup crumbled white cheddar (optional)

Instructions

1. Preheat oven to 375 F.
2. Slice the delicata squash in half, lengthwise and scoop out the seeds with a spoon. Slice the halves into ¼-inch slices (they will resemble half circles). Place the squash slices in a large bowl.
3. Depending on the size of the Brussels sprouts, either half or quarter each sprout and add to the squash bowl.
4. In a small mixing bowl, whisk together the oil, syrup, spices, and salt and pepper. Pour over the veggies, add the pumpkin seeds, and toss to combine.
5. Spread the veggie mixture evenly on a parchment-lined baking sheet. Bake at 375 for 30-45 minutes, until squash is fork-tender.
6. Remove from oven, place veggies in a serving bowl and sprinkle white cheddar on top. Mix to melt and serve immediately.

Hopefully, you enjoy this recipe. Check out more of Katherine’s recipes and posts on happy, healthy living at her website www.atkatherinestable.com or her Facebook page.