Roasted Delicata Squash with Apples Recipe
This roasted delicata squash with apples recipe offers a perfect fall-inspired side dish bursting with warm, savory flavors. Featuring tender roasted delicata squash, sweet apples, crispy pearl onions, and fragrant herbs, all tossed with a tangy vinaigrette and toasted pepitas, it’s an easy yet elegant addition to any meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
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
- 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 vegetables: Preheat your oven to 425°F and line a baking sheet with parchment paper. Place the delicata squash pieces and halved pearl onions onto the baking sheet. Drizzle them with extra-virgin olive oil and season with sea salt and freshly ground black pepper. Toss everything to coat evenly and arrange the vegetables so they are not touching.
- Roast squash and onions: Roast in the oven for 25 to 30 minutes, turning as needed until the squash is golden brown on all sides and the onions are soft and browned.
- Make the dressing: While the vegetables roast, whisk together in a small bowl the olive oil, apple cider vinegar, minced garlic, Dijon mustard, maple syrup, and a pinch of salt and pepper. Set this dressing aside.
- Toast the pepitas: In a small pan over medium-low heat, toast the pepitas with a pinch of salt, stirring frequently for about 2 minutes until fragrant and lightly browned. Remove from heat and set aside.
- Combine kale and herbs: In a medium mixing bowl, place the torn kale leaves, chopped sage, and thyme leaves. Add the warm roasted squash and onions, diced gala apple, half of the toasted pepitas, and half of the prepared dressing. Toss gently to coat everything evenly.
- Warm in oven: Transfer this mixture to an oven-safe serving dish. Place it back in the oven for 8 to 10 minutes until the apples and kale are warmed through and the kale has just wilted.
- Finish and serve: Just before serving, drizzle the remaining dressing over the dish and sprinkle with the remaining toasted pepitas for extra crunch and flavor.
Notes
- Make-ahead instructions: After transferring the roasted vegetables and kale mixture to the serving dish, allow it to cool to room temperature. Cover tightly with foil and refrigerate for up to 4 hours before serving. To reheat, preheat the oven to 425°F, loosen the foil, and bake loosely covered for 12 to 15 minutes until heated through. Drizzle with the remaining dressing and garnish with the remaining pepitas just before serving.
- Use either pepitas or pine nuts or a combination according to preference.
- You can substitute kale with other sturdy greens such as Swiss chard or spinach if desired.
- Adjust seasoning with salt and pepper to taste throughout preparation.
