Description
This Roasted Delicata Squash with Apples recipe combines the natural sweetness of delicata squash and gala apples with savory herbs and toasted pepitas for a warm, comforting side dish perfect for fall and winter meals. The dish features tender roasted squash and onions, wilted kale, and a tangy apple cider vinaigrette dressing, offering a balanced and flavorful blend of textures and tastes.
Ingredients
Main Ingredients
- 2 delicata squash, halved lengthwise and seeded, cut into ½-inch pieces
- ½ cup pearl onions, halved
- Extra-virgin olive oil, for drizzling
- 2 tablespoons pepitas and/or pine nuts
- 2 cups torn lacinato kale (2 to 3 leaves)
- 6 sage leaves, chopped
- Leaves from 3 fresh thyme sprigs
- 1 small gala apple, diced
- Sea salt and freshly ground black pepper, to taste
Dressing Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- ½ garlic clove, minced
- ¼ teaspoon Dijon mustard
- ⅛ teaspoon maple syrup
- Sea salt and freshly ground black pepper, to taste
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even roasting.
- Roast Squash and Onions: Place the delicata squash pieces and halved pearl onions on the prepared baking sheet. Drizzle them generously with olive oil, sprinkle with sea salt and freshly ground black pepper. Toss everything to evenly coat. Arrange the vegetables so they are not touching each other to promote even roasting. Roast for 25 to 30 minutes until the squash is golden brown on all sides and the onions are soft and caramelized.
- Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, minced garlic, Dijon mustard, maple syrup, and a pinch of salt and pepper until emulsified. Set aside.
- Toast Pepitas: Heat a small pan over medium-low heat. Add the pepitas with a pinch of salt and toast them while stirring frequently for about 2 minutes until golden and fragrant. Remove from heat and set aside.
- Combine Salad Ingredients: In a medium mixing bowl, add the torn kale, chopped sage, and thyme leaves. Add the warm roasted squash and onions, diced gala apple, half of the toasted pepitas, and half of the dressing. Toss gently but thoroughly to combine all ingredients evenly.
- Warm the Salad: Transfer the tossed mixture to an oven-safe serving dish. Place it in the oven for 8 to 10 minutes, allowing the apples to warm through and the kale to wilt gently without losing its vibrant green color.
- Finish and Serve: Just before serving, drizzle the salad with the remaining dressing and sprinkle the remaining toasted pepitas on top for extra crunch.
Notes
- To make this dish ahead of time, prepare through step 5 and refrigerate. Before serving, warm it in the oven as directed in step 6 and add the finishing touches in step 7.
- If delicata squash is unavailable, acorn or kabocha squash can be used as a substitute, though cooking times may vary.
- For a nut-free version, omit pine nuts or pepitas or substitute with toasted sunflower seeds.
- Adjust seasoning with salt and pepper to taste, especially if using salted nuts.
- This recipe can be served as a side dish or a light vegetarian main course.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
