from Julie Van Rosendaal
I started thinking of this dish as Jackson Pollock-esque simply because of its presentation, because I love to scatter the colourful roasted veg with bright pomegranate seeds and splatter it with balsamic reduction before bringing it to the table.
1 delicata or acorn squash
a few handfuls of Brussels sprouts, halved
olive or canola oil, for cooking
salt and freshly ground black pepper
Preheat the oven to 425°F. Slice the delicata or acorn squash in half lengthwise and scoop out the seeds. Slice into wedges or half-moons. Spread out on a parchment-lined baking sheet with the Brussels sprouts, without crowding the pan, drizzle with oil and toss them about with your hands to coat while spreading them out in a single layer.
Sprinkle with salt and pepper and roast for 20-30 minutes, stirring or shaking the pan once or twice, if you think of it, until the veggies are tender and caramelized on the edges. Scatter with pomegranate seeds and drizzle with balsamic reduction (if it’s still on parchment, the balsamic will constrict to little dots) and serve immediately.