Hey there STRONG people! Happy Fall!!!
Today I am sharing a simple side dish that is perfect for fall. Delicata squash is one of my favorite squash due to its nutty flavor and creamy texture. Not to mention it is beautiful.
I cooked the squash in my air-fryer for about 15 minutes at 400 degrees flipping once half-way through. If you don’t have an air-fryer you can bake it in an oven for about the same time and temp.
While the squash cooked, I chopped the brussel sprouts and cooked them in a large skillet.
Once both are done, I assembled the salad!
Enjoy this side dish filled with fall flavors! I will be pairing it with a roasted chicken but it works with any meat or on its own!
Brussel Sprouts Salad with Delicata Squash
Ingredients
- 1 Medium Delicate Squash
- 1 tsp Olive Oil
- Salt and Pepper
- 1 lbs. Brussel Sprouts
- 1/2 tsp Butter or more olive oil
- 1 TBSP Balsamic Vinegar
- 1 TBSP Maple Syrup
- Salt and Pepper
- 2-3 TBSP Raw Pumpkin Seeds
- Opt. Dash of additional balsamic vinegar and drizzle of olive oil
Instructions
- Wash the squash well and dry. Cut the squash in half length wise and scoop out the seeds with a spoon. Cut each half into 1/2 inch pieces width wise.
- Toss in olive oil.
- Place the squash pieces in a single layer in the air-fryer or baking sheet. Cook for 15 minutes at 400 degrees turning once half-way through.
- While the squash is cooking, wash, dry and cut the stems off the brussel sprouts.
- Chop the brussel sprouts (this may take a few minutes if they are small).
- Add butter to a large skillet and then the chopped brussel sprouts (don’t worry, they will wilt down after a couple minutes).
- Don’t over cook them, you want a little crunch and add balsamic vinegar and maple syrup.
- Add salt and pepper after cooking for no more than 5 minutes.
- Once the squash is ready season with salt and pepper.
- In a large salad bowl/dish add the brussel sprouts. Top with the squash and pumpkin seeds.
- If desired, add more balsamic vinegar and olive oil.
