A Thanksgiving Side—and a Mid-Roast Change of Plans

ROASTED ACORN SQUASH WITH BRUSSELS SPROUTS

I love produce shopping this time of year. The gourds, the root vegetables, the hearty roasted dishes you can make with them—it’s all a pleasant reminder that my favorite day of the year, Thanksgiving, isn’t far away.

On a recent Sunday, I was planning to roast a chicken and had my seasonal vegetables ready to go: acorn squash and Brussels sprouts. Instead of roasting them as separate sides, I thought it would be fun to combine them into one savory seasonal dish. A little online research led me to a recipe from Taste of Home: roasted acorn squash and Brussels sprouts tossed with pecans in a buttery syrup glaze.

Since I always enjoy jazzing things up a bit, I decided to add a few touches of my own. I had a four-ounce package of diced pancetta that I knew would roast beautifully with the vegetables. I didn’t have pecans, but walnuts made an easy substitute. A handful of dried cranberries joined the walnuts, butter, and syrup, and I finished everything with crumbled feta for a little tang.

COURSE CORRECTION

The dish turned out just as delicious as I’d hoped, but getting there required a small course correction.

The original recipe called for a sheet pan. My instinct had me reaching for a deep baking dish instead. Everything would be nicely contained, I figured, and I could stir without worrying about vegetables tumbling over the edges. Convenient? Yes. The best choice for roasting? As I soon discovered, not quite.

The recipe called for about 35 minutes at 375°F, but halfway through, the vegetables weren’t showing much promise. They were beginning to soften, but I wasn’t seeing the browning I wanted. That roasted finish seemed a long way off.

A little research helped explain the problem: the deeper dish kept the vegetables nestled together, giving moisture less room to escape. Instead of developing those nicely browned edges, they were steaming more than roasting.

So, out came the baking sheet. I transferred the vegetables, spread them out, and nudged up the oven temperature. A little extra time and breathing room did the trick. The vegetables finished roasting beautifully.

The pancetta added savory flavor and crisp bites, while the dried cranberries became plump and juicy as they warmed in the melted butter and syrup with the walnuts. The feta brought just enough tang to balance the earthy vegetables and sweet glaze. Every addition earned its place.

If you’re looking for a side dish for your Thanksgiving table, this one brings together so many of the flavors I love about the season. It certainly earned a spot on my menu.

Just make sure to use a baking sheet!

INGREDIENTS

• 1 medium acorn squash
• 1 pound fresh Brussels sprouts
• 4 ounces diced pancetta (optional but recommended)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-3/4 cups walnut or pecan halves
• 1/4 cup maple syrup
• 3 tablespoons butter
• 1/2 cup dried cranberries
• 1/2 cup crumbled feta

DIRECTIONS

1. Preheat oven to 375°F. Cut squash lengthwise into quarters; remove and discard seeds. Cut each quarter crosswise into 1/2-inch slices; discard ends. Trim and halve Brussels sprouts.
2. Place squash, Brussels sprouts and pancetta in a large bowl. Drizzle with oil; sprinkle with salt and pepper, and toss to coat. Spread the vegetables and pancetta in a single layer on one large rimmed baking sheet or divide them between two smaller sheets. Roast for 35-40 minutes, stirring occasionally, until the vegetables are tender and browned at the edges.
3. Meanwhile, in a dry large skillet, toast walnuts or pecans over medium-low heat 6-8 minutes or until lightly browned, stirring frequently. Add syrup, butter and cranberries; cook and stir until butter is melted and cranberries start to plump.
4. Gently toss the roasted vegetables and pancetta with the warm cranberry and nut mixture, then fold in the crumbled feta.