Hosting Thanksgiving this year? Or perhaps bringing a dish to your family or a friend's home? We've got the perfect recipe for you.
Ingredients
1 pound delicata squash (you can also use butternut squash)
2 pounds of fresh Brussels sprouts
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1-3/4 cups pecan halves
1/4 cup maple syrup
3 tablespoons butter
Directions
Preheat your oven to 375°.
While your oven is preheating, cut the squash lengthwise into quarters and remove and discard any seeds. Cut each quarter crosswise into 1/2 inch slices and discard ends. Trim and halve Brussels sprouts.
Place squash and Brussels sprouts in a large bowl. Drizzle with oil and then sprinkle with salt, paprika and pepper, and toss to coat. Transfer to 2 foil-lined 15x10x1 inch baking pans.
Roast for 30-35 minutes or until vegetables are tender, stirring occasionally.
Meanwhile, in a dry large skillet, toast pecans over medium-low heat for 6-8 minutes or until lightly browned, stirring frequently. Add syrup and butter; cook and stir until butter is melted.
Sprinkle vegetables with pecan mixture; gently toss to combine.
About the chef:
Native Detroiter, Chef Shanel DeWalt is a professional chef who specializes in creating flavored forward dishes with fresh, seasonal ingredients. Being an alumna of the Schoolcraft College Culinary Program, Chef Dewalt obtained her Associates of Applied Science in Culinary Arts. She has been cooking professionally for more than 6 years and her accolades are vastly growing. She currently works at Kellogg Company as the first African American Female Resident Chef.