December 12, 2011

Warm Brussels Sprouts and Delicata Squash Salad

When it comes to squash varieties, I haven't seemed to branch out further than butternut, acorn and spaghetti. But this year I've added a fourth type to my rotation - delicata squash! I knew I would like it after learning that it has a similar flavour to sweet potatoes (and it's sometimes called the sweet potato squash). Plus there's no need to peel off the skin, and you can buy small ones that make a perfect serving size for one person!

This recipe is actually a variation on one of the Thanksgiving recipes I posted in October - this Brussels Sprouts Toss with Caramelized Tofu. I liked the recipe so much the first time that I wanted to make it again - and I loved this new version so much that I made it twice last week!

I left out the tofu and sweet potato this time and tossed the brussels sprouts with some sautéed delicata squash instead.  I also changed up the nuts in the salad - the first time I made this, I used walnuts, and the next time I used toasted slivered almonds (pictured).  Any type of nut, including pecans, would work well in this salad so feel free to use your favourite!

Warm Brussels Sprouts and Delicata Squash Salad
Adapted from my previous recipe for Brussels Sprouts Toss with Caramelized Tofu

2 tbsp chopped pecans, walnuts or slivered almonds
1-2 tsp olive oil
1 small delicata squash (about 1/2 to 3/4 lb)
1 tsp brown sugar or palm sugar
1/4 lb brussels sprouts
~ 1 tsp vegetable oil
1/2 a shallot, peeled and sliced
1 clove garlic, smashed
1/8 tsp smoked paprika
1 tsp apple cider vinegar
1 tsp pure maple syrup
salt and pepper

Wash the squash and cut in half lengthwise. Scoop out the seeds and slice each half into thin half moon-shaped pieces.

Trim the outer leaves and stems off the brussels sprouts. Cut each one in half, then slice vertically to create shreds.

Toast the nuts by heating a dry skillet over medium heat and cooking the nuts for a few minutes, stirring occasionally, until they become fragrant and lightly browned. Set aside.

Next, heat the olive oil in a large skillet over medium-low heat. Add the squash slices and sprinkle the sugar over top. Let cook undisturbed for a couple of minutes, then cover the pan with a lid to keep the steam in. Cook the squash for about 10 more minutes, flipping the slices halfway through, until they are softened and browned.

Meanwhile, heat the vegetable oil in a a separate skillet over medium heat. Add the shallot, smashed garlic and paprika and stir. Cook, stirring, for a few minutes, until the shallots and garlic are lightly browned.

Add the brussels sprouts and a splash of water to the pan. Stir and toss with tongs for about one minute.
Season with salt and pepper and add the vinegar. Stir for a few more minutes, until it the mixture starts to turn bright green.

Remove from heat and stir in the maple syrup.

Toss the brussels sprouts mixture with the toasted nuts and the delicata squash. 

Makes 1 serving. 


  1. Love Delicata Squash- this is a new find for me this year too!

  2. @Sunday Morning Banana Pancakes I think butternut squash is still my favourite, but this one is still delicious and it gets points for being easier to prepare!

  3. Delicata and Brussels sprouts are two of my favorite foods! I'll definitely have to give this recipe a try.

  4. @Anonymous Perfect! I guess we have similar tastes :) I hope you like it if you try the recipe!

  5. Thanks for this recipe, I made it and it was deeeelicious. Like autumn on a plate!

    1. Thanks for letting me know - so glad you liked it! I haven't had delicata yet this season so I will have to make this again soon!



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