Description

This Roasted Delicata Squash with Apples recipe is a delightful fall side dish combining the natural sweetness of delicata squash and gala apples with savory herbs, toasted pepitas, and a tangy apple cider vinaigrette. Roasting enhances the squash’s caramelized flavor and soft texture, complemented by the kale’s slight bitterness and the crunchy nuts, making it a perfectly balanced seasonal dish.

Ingredients

Scale

Vegetables and Fruit

2 delicata squash, halved lengthwise and seeded, cut into ½-inch pieces
½ cup pearl onions, halved
2 cups torn lacinato kale (2 to 3 leaves)
1 small gala apple, diced

Herbs and Nuts

6 sage leaves, chopped
Leaves from 3 fresh thyme sprigs
2 tablespoons pepitas and/or pine nuts

Dressing

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)

Other

Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper (to taste)

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Instructions

Preheat and prepare the roasting tray: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
Roast squash and onions: Place the cut delicata squash pieces and halved pearl onions on the prepared baking sheet. Drizzle generously with extra-virgin olive oil and sprinkle with sea salt and freshly ground black pepper. Toss well to coat all pieces evenly. Arrange them in a single layer without overcrowding to ensure proper roasting. Roast in the oven for 25 to 30 minutes, turning halfway through, until the squash is golden brown on all sides and the onions are soft and caramelized.
Prepare the dressing: While the vegetables roast, whisk together in a small bowl the extra-virgin olive oil, apple cider vinegar, minced garlic, Dijon mustard, maple syrup, and a pinch of salt and pepper. Set the dressing aside to allow flavors to meld.
Toast the nuts: In a small pan over medium-low heat, add the pepitas (and/or pine nuts) with a pinch of salt. Stir frequently and toast for about 2 minutes or until nuts are fragrant and lightly browned. Remove from heat and set aside to cool.
Combine salad components: In a medium mixing bowl, toss together the torn kale, chopped sage, and fresh thyme leaves. Add the warm roasted squash and onions, diced gala apple, half of the toasted pepitas, and half of the dressing. Gently toss everything to coat evenly.
Warm the assembled salad: Transfer the mixture to an oven-safe serving dish. Place it back in the oven for 8 to 10 minutes to warm the apples and kale slightly and wilt the kale just enough without overcooking.
Serve: Remove from the oven just before serving. Drizzle with the remaining dressing and sprinkle the rest of the toasted pepitas on top for added crunch. Serve warm as a seasonal side dish.

Notes

Make-ahead instructions: After roasting and mixing the vegetables and apples, allow the dish to cool to room temperature. Cover tightly with foil and refrigerate for up to 4 hours before serving. When ready to serve, preheat the oven to 425°F (220°C), loosen the foil, and bake the covered dish for 12 to 15 minutes until heated through. After reheating, drizzle with the remaining dressing and sprinkle with reserved nuts before serving.
You can substitute pepitas with pine nuts or a mix of both for different textures and flavors.
Adjust the sweetness by varying the amount of maple syrup in the dressing according to personal preference.
For a nuttier aroma, try using toasted walnuts or pecans as toppings.
This dish pairs wonderfully with roasted meats or can be enjoyed as a vegetarian option.

Nutrition

Serving Size: 1/4 recipe
Calories: 180
Sugar: 7g
Sodium: 150mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg