Name: Delicata Squash and Brussels Sprouts with Walnuts
Prep time: 5 min
Cook time: 20 min
Yield: 6 Servings
Ingredients: 1 Delicata squash (halved, seeded, and cut into 1/2-inch-thick rings); 1 pound Brussels Sprouts (halved if large); 2 tbsp maple syrup; 2 tbsp extra-virgin olive oil; Leaves from 2 sage sprigs (chopped if large); 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1/2 cup raw walnut halves and pieces

Delicata Squash and Brussels Sprouts with Walnuts

By :Coco Morante

Scalloped, striped slices of delicata squash are so pretty that they make for a vegetable dish that’s holiday appropriate, yet fast and easy enough to serve on a weeknight. Maple syrup, aromatic sage, and toasty walnuts add lots of autumn flair. Serve it as a side dish, or with polenta or pasta for a vegetarian meal. "Copyright © 2022 by Coco Morante Photography © 2022 by Dana Gallagher "

Course

Dinner, Lunch

Difficulty

Medium

Browse Category

Dinner, Lunch

Duration

15-30 min

Diet	Vegetarian

Cooking Technique

Instant Vortex Air Fryer, parchment paper

Main Ingredient

healthy greens, Nuts, Pumpkin, Squash, Vegetables

Keyword

Instant vortex air fryer, nuts, vegan, vegetables, vegetarian

Home Category

Dinner, lunch

Prep Time

5 Minutes

Cook Time

20 Minutes

Servings

6 Servings

Ingredients

1 Delicata squash halved, seeded, and cut into 1/2-inch-thick rings
1 pound Brussels Sprouts halved if large
2 tbsp maple syrup
2 tbsp extra-virgin olive oil
Leaves from 2 sage sprigs chopped if large
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup raw walnut halves and pieces

Course

Dinner, Lunch

Difficulty

Medium

Browse Category

Dinner, Lunch

Duration

15-30 min

Diet	Vegetarian

Cooking Technique

Instant Vortex Air Fryer, parchment paper

Main Ingredient

healthy greens, Nuts, Pumpkin, Squash, Vegetables

Keyword

Instant vortex air fryer, nuts, vegan, vegetables, vegetarian

Home Category

Dinner, lunch

Prep Time

5 Minutes

Cook Time

20 Minutes

Servings

6 Servings

Ingredients

1 Delicata squash halved, seeded, and cut into 1/2-inch-thick rings
1 pound Brussels Sprouts halved if large
2 tbsp maple syrup
2 tbsp extra-virgin olive oil
Leaves from 2 sage sprigs chopped if large
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup raw walnut halves and pieces

Instructions

Preheat the air fryer on ROAST at 350°F and set the cooking time for 20 minutes. If using a toaster oven-style air fryer, line the cooking pan with parchment paper.
Add the squash and Brussels sprouts to a large mixing bowl. Drizzle in the olive oil and maple syrup, then sprinkle in the sage, salt, and pepper. Toss until the vegetables are evenly coated.
Transfer the vegetables to the lined cooking pan or, if using a basket-style air fryer, to the air frying basket. Roast the vegetables in the preheated air fryer.
When there are 5 minutes left in the baking time, sprinkle the walnuts on top of the vegetables. Return to the air fryer for the rest of the cooking time.
When the cooking program ends, transfer the vegetables to a serving dish and serve right away.