If you were to ask me about my favourite vegetable, I would say that hands down it is winter squash. The sweetness, the soft creamy texture, the way its sugars get caramelized in the oven… it’s seriously true love.
You would know this if you’ve ever eaten at a restaurant with me because I get really excited whenever I see it on restaurant menus. Once I see squash listed in a dish, I am completely sold on ordering that dish without question.
This weekend I went to Lola’s Kitchen in Toronto and had the most incredible quinoa risotto with leeks, winter squash, kale, Parmesan cheese, and truffle oil with shrimp added on. It was the epitome of fall in one cozy, delicious dish! I also split the starter stuffed squash with my friends, which was quite good as well.
My squash obsession isn’t limited to dining out though. I buy squash at least once a week at the market/grocery store and have no shortage of ideas for cooking it with all the squash recipes on my Pinterest boards. And sometimes I like to get experimental and come up with my own ideas for squash – like these roasted fall vegetables with sage, Parmesan, and balsamic reduction.
This dish was inspired by this Parmesan and sage crusted butternut squash from Ricotta and Radishes‘ blog (doesn’t it look gorgeous?). I had some sage to use up in my fridge, so I decided to make a twist on this recipe by adding Brussels sprouts and shallots. My reason was purely laziness – why make two separate vegetable side dishes for dinner when I could just combine them into one? I also added a balsamic reduction drizzle to tie tie the dish together.
The result is a healthy vegetable side dish with a complex medley of flavours. It’s definitely going to become a regular feature on my dinner table!
- 1 lb Brussels sprouts, trimmed and halved
- ¾ lb butternut squash, cubed
- 3-4 shallots, peeled and quartered
- 2 tbsp olive oil
- 2 tbsp chopped fresh sage
- ¼ tsp salt
- 3 tbsp freshly grated Parmesan cheese
- 1-2 tbsp balsamic reduction
- Preheat the oven to 375°F.
- While it is heating, prepare your vegetables. Wash, trim, and halve the Brussels sprouts. Peel and cube the butternut squash into 1 to 1.5 cm pieces. Peel the shallots and cut into quarters. Don't cut off the ends of the shallots - this helps the layers stay together.
- Then combine the chopped sage and olive oil in a small dish, and pour it over the bowl of vegetables. Toss to combine, then add salt.
- Spread out the vegetables on a baking sheet and bake for about 20 minutes. Then flip them over and bake for another 10 minutes before removing.
- Let cool slightly, then top with shredded Parmesan cheese and a drizzle of balsamic reduction.
Looking for more vegetable recipes? You might like: