Description

Roasted Delicata Squash with Apples is a delightful fall side dish featuring tender roasted delicata squash and pearl onions, combined with fresh kale, sage, and thyme. Toasted pepitas add a crunchy texture, while a tangy apple cider vinaigrette enhances the flavors. This warm, comforting dish balances savory and sweet notes perfectly and is ideal for an autumn meal.

Ingredients

Scale

Vegetables and Fruits

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 Oven and Prepare Vegetables: Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the delicata squash pieces and halved pearl onions on the baking sheet. Drizzle with olive oil and season with sea salt and black pepper. Toss to coat evenly and arrange the vegetables so they are not touching each other for even roasting.
Roast Squash and Onions: Roast the squash and onions in the oven until the squash is golden brown on all sides and the onions are soft and browned, about 25 to 30 minutes.
Make 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 this dressing aside to allow flavors to meld.
Toast Pepitas: In a small pan over medium-low heat, toss the pepitas with a pinch of salt. Stir frequently and toast them until aromatic and lightly browned, approximately 2 minutes. Remove from heat and set aside.
Combine Salad Ingredients: In a medium mixing bowl, add the torn kale leaves, chopped sage, and thyme leaves. Add the warm roasted squash and onions, diced apples, half of the toasted pepitas, and half of the dressing. Toss everything gently to combine and coat with dressing.
Warm the Combined Dish: Transfer the tossed mixture to an oven-safe serving dish. Place the dish back into the oven for 8 to 10 minutes until the apples and kale are warmed through and the kale is just wilted.
Serve: Just before serving, drizzle the remaining dressing over the dish and sprinkle with the remaining pepitas for extra crunch and flavor.

Notes

Make-ahead instructions: After roasting and mixing the vegetables but before warming, cool the dish to room temperature. Cover tightly with foil and refrigerate for up to 4 hours.
To reheat: Preheat oven to 425°F. Loosen the foil and reheat the covered dish in the oven for 12 to 15 minutes until heated through. Finish with dressing and pepitas as usual before serving.
This dish can be served as a hearty side to poultry, pork, or vegetarian mains.
Delicata squash skin is edible and softens with roasting, eliminating the need to peel.

Nutrition

Serving Size: 1/4 recipe
Calories: 180
Sugar: 7g
Sodium: 140mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg