Delicata Squash and Brussels Sprouts with Walnuts
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.
Prep Time5 mins
Cook Time20 mins
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 118kcal
Author: Coco Morante
- 1 delicata squash halved, seeded, and cut into 1/2-inch-thick rings
- 1 pound brussels sprouts halved if large
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- 2 sprigs sage leaves chopped if large
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup raw walnut halves and pieces
Preheat the air fryer at 350ºF 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.
Calories: 118kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 216mg | Potassium: 575mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1604IU | Vitamin C: 74mg | Calcium: 62mg | Iron: 2mg