Maple Glazed Delicata and Brussels
1 large Red Dog delicata squash
1 pound Red Dog purple brussels sprouts
3 large Red Dog shallots, peeled, cut lengthwise in half or thirds
2 tablespoons extra virgin olive oil
3 tablespoons pure maple syrup (divided into 2 tbsp and 1 tbsp)
1 tablespoon apple cider vinegar
1 teaspoon Kosher salt (plus more to taste)
1/4 cup fresh pomegranate arils
Cut the delicata squash in half crosswise, and then in half again lengthwise. Use a metal spoon to scrape out the seeds and strings. Cut the squash into half rounds, about 1/2-inch thick.
Preheat oven to 400°F.
Place the squash, brussels sprouts and shallots into a large bowl and toss with 2 Tbsp olive oil. Sprinkle on 2 Tbsp maple syrup and one Tbsp cider vinegar, and toss to coat. Sprinkle with 1 teaspoon kosher salt.
Spread a little olive oil over the bottom of a large baking sheet. Arrange the squash, brussels sprouts and shallots on the baking sheet in a single layer.
Roast at 400°F for 30 to 35 minutes, turning the vegetables over after the first 20 minutes. The squash should be lightly browned and the brussels sprouts well browned.
Remove from oven to a serving dish. Gently toss with fresh pomegranate seeds and drizzle with the remaining 1 Tbsp maple syrup.