This meal my look fancy, but trust me – it is so easy to make! (Skip below and you’ll see it has only 10 ingredients.) It was inspired by a similar dish I had at Girl and the Goat on my wedding day. Which is kind of a funny story, since our original plan was to have dinner with our friends after our wedding. Except, we got married a day earlier than planned! October weather in Chicago is pretty unpredictable. The whole week leading up to our wedding, I had been following the weather pretty closely and it was calling for thunderstorms during our planned outdoor ceremony time. After chatting with our officiant, we planned to just get married a day earlier. (Obviously one of the perks of a private ceremony.) We scrambled to get everything together in time and made it with just a few minutes to spare. Turns out, the weather was perfect both days. Lol.
Anyways, since we no longer had dinner plans on our new wedding day, we decided to try and use a gift card we had for Girl and the Goat. One of the dishes we tried had a delicata squash puree and brussels sprouts. I love delicata and had never thought of serving it in pureed form! I know that you can eat the skin on the delicata squash, but in this version, we found that you have a smoother puree/mash if you scoop the flesh out of the thin skin after roasting.
To say the least, this bowl is some of my favorite fall foods all mashed up together in one dish.Print
Savor all the best flavors of fall in this simple, 10 ingredient chickpea, brussels sprout, and pureed delicata bowl. Simple enough for a weeknight, but elegant enough for the Thanksgiving table.
- 2 small delicata squash (each about 5″ long)
- 1 1/2 c. chickpeas
- 4 tablespoons olive oil (divided)
- 1/4–1/2 teaspoon salt
- 1/4 teaspoon crushed black pepper
- 1 tablespoon butter
- 1 tablespoon balsamic vinegar
- 1/2 lb. brussels sprouts, halved
- 1/3 cup pomegranate arils
- 2–3 tablespoons shredded asiago cheese
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the delicata squash in halves, lengthwise. Use a spoon to scoop out the seeds. Spray a baking sheet with cooking oil and place the delicata squash cut-side down on the pan. Bake for 25-30 minutes or until tender when pierced with a fork.
- Dry off the chickpeas by rubbing them between two kitchen towels or paper towels. (The drier they are, the crispier they become.) Transfer towel dried chickpeas to a baking sheet. Toss in 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bake 30-35 minutes or until browned.
- To make the brussels sprouts, melt the butter in a skillet. Add 2 tablespoons of olive oil to the pan and stir. Arrange brussels sprouts cut side down along the bottom of the skillet. Cover the skillet and cook over medium-high heat for 5-7 minutes. Check on brussels sprouts periodically, turning one over to see if cut side has browned. Add the balsamic vinegar and cook another 1-2 minutes until liquid is cooked away. Once cut side has browned turn off the heat, sprinkle with 1/4 teaspoon salt and black pepper, and set aside.
- To make the pureed delicata, scoop the flesh out of the skins and transfer to a bowl. Mash well with a fork and stir in 1 tablespoon olive oil, 1/4 teaspoon salt, dash of black pepper.
- To assemble bowls, divide the delicata between two bowls. Top with brussels sprouts, pomegranate, chickpeas, and cheese.