Roasted Delicata Squash with Apples
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 as a side
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Course
Side Dish, Main Course
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Cuisine
American
Roasted Delicata Squash with Apples
Description
Roasted Delicata Squash with Apples features delicata squash cut into half-inch pieces and roasted alongside pearl onions until golden and tender. The roasting process enhances the squash’s natural sugars and softens the onions, creating a rich base for the dish. Fresh kale, sage, and thyme complement the sweetness with herbaceous notes. Diced Gala apples add a fresh, juicy contrast to the roasted vegetables, while toasted pepitas introduce a crunchy texture. A dressing combining apple cider vinegar, minced garlic, Dijon mustard, maple syrup, and olive oil provides a balanced tartness and hint of sweetness, coating the salad evenly.
The dish can be served warm or at room temperature as a side salad or a vegetarian main course. The blend of roasted soft and caramelized vegetables with crisp apples and crunchy seeds creates a satisfying textural variety. The herbed notes and bright dressing uplift this autumnal vegetable medley.
For make-ahead preparation, the roasted vegetables can be cooled and refrigerated covered for a few hours. Before serving, reheat gently in the oven and add remaining dressing and pepitas just before serving to keep textures vibrant and fresh.
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 or pine nuts
- 2 cups kale 2 to 3 leaves, lacinato, torn
- 6 sage chopped, leaves
- thyme leaves from 3 fresh sprigs
- 1 apple diced, small Gala
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Dressing:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- ½ garlic minced, clove
- ¼ teaspoon Dijon mustard
- ⅛ teaspoon maple syrup
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the squash and onions on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and arrange on the sheet so that they’re not touching. Roast until the squash is golden brown on all sides and until the onions are soft and browned, 25 to 30 minutes.
- Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, garlic, mustard, maple syrup, and a pinch of salt and pepper. Set aside.
- In a small pan over medium-low heat, toss the pepitas with a pinch of salt and cook until toasted, stirring frequently, for about 2 minutes. Set aside.
- In a medium mixing bowl, combine the kale, sage, and thyme. Add the warm roasted squash and onions, the apples, half the pepitas, and half the dressing. Toss to coat. Transfer to an oven-safe serving dish. (If you’re making this dish in advance stop here and follow the saving/reheating instructions in the notes below).
- Place the serving dish into the oven for 8 to 10 minutes, or until the apples and kale are warm and the kale is just wilted. Just before serving, drizzle with the remaining dressing, and top with the remaining pepitas.
Notes
- After roasting and before serving, cool the dish and cover tightly to refrigerate for up to 4 hours.
- To reheat, bake loosely covered at 425°F (220°C) for 12 to 15 minutes until warmed through.
- Add the remaining dressing and pepitas just before serving to maintain texture and flavor contrast.
User Reviews
Overall Rating
5
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