Maple Roasted Delicata Squash & Brussels Salad with Currants & Almonds
1 medium to large delicata squash cut into 1/2 inch discs
1 pound of brussel sprouts, trimmed and chopped length wise in half
2 tbsp olive oil
1 tsp salt
2 tbsp pure maple syrup
1 tsp paprika or cayenne
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp freshly ground black pepper
Handful of dried currants and sliced almonds for garnish
Preheat oven to 400 degrees F.
Chop veggies: delicata squash should be chopped into 1/2 inch discs, seeds removed from middle of disc, and then chopped in half. Brussels stems should be removed, and chopped in half lengthwise.
Line a baking sheet.
Place veggies on baking sheet, and add olive oil, salt, pepper, cinnamon, nutmeg, paprika, and maple syrup on top.
Use clean hands to toss veggies until evenly coated with spices and seasonings.
Place in oven for 45 minutes. If your oven is strong, check on it after 35 minutes to ensure it doesn’t burn!
When done cooking, remove from oven and add a handful of dried currants. Toss well.
Remove and place in a serving dish. Garnish with slithered almonds.
Serve room temperature or warm! Enjoy!