Delicata Squash and Brussels Sprouts with Walnuts

By: Coco Morante

Delicata Squash and Brussels Sprouts with Walnuts
cuisine icon Course
Dinner, Lunch
cuisine icon Difficulty
Medium
cuisine icon Duration
15-30 min
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Instant Vortex Air Fryer, parchment paper
cuisine icon Keywords
15-30 min, 6 servings, brussels sprouts, chopped if large, cook 20 min, delicata squash, dinner, extra-virgin olive oil, freshly ground black pepper, halved if large, instant vortex air fryer, kosher salt, lunch, maple syrup, medium, nuts, parchment paper, prep 5 min, raw walnut halves and pieces, sage sprigs, vegan, vegetables, vegetarian

prep icon Prep Time
5 min
cook icon Cook Time
20 min

serving icon Servings
6 Servings
Ingredients
  • 1 Delicata squash, deseeded and sliced
  • 1 lb. 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 / 190°C 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. Enjoy!
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