Description
This Roasted Delicata Squash with Apples recipe is a delightful and healthy autumn side dish featuring tender roasted delicata squash and sweet apples, enhanced with pearl onions, kale, and toasted pepitas, all tossed in a zesty apple cider vinaigrette. The warm herbs and lightly wilted kale add depth and freshness, making it a perfect complement to any meal during the fall season.
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
Oils and Seasonings
- Extra-virgin olive oil, for drizzling and in dressing
- Sea salt and freshly ground black pepper
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
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting.
- Roast squash and onions: Arrange the delicata squash pieces and halved pearl onions on the lined baking sheet. Drizzle with olive oil and season with sea salt and freshly ground black pepper. Toss to evenly coat the vegetables, then spread them out so they are not touching. Roast for 25 to 30 minutes until the squash is golden brown on all sides and the onions are soft and caramelized.
- Prepare the dressing: In a small bowl, whisk together 2 tablespoons of extra-virgin olive oil, apple cider vinegar, minced garlic, Dijon mustard, maple syrup, and a pinch of salt and pepper. Set aside to let the flavors meld.
- Toast the pepitas: Heat a small pan over medium-low heat. Add the pepitas with a pinch of salt and stir frequently, cooking for about 2 minutes until they are lightly toasted and fragrant. Remove from heat and set aside.
- Assemble the salad: In a medium bowl, combine the torn kale, 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 coat the ingredients well.
- Warm the mixture: Transfer the salad mix to an oven-safe serving dish. Place it in the oven for 8 to 10 minutes until the apples and kale are warmed through and the kale is slightly wilted.
- Serve: Just before serving, drizzle the remaining dressing over the dish and sprinkle with the remaining pepitas for added crunch and flavor.
Notes
- Make-ahead instructions: After transferring the roasted vegetables to the serving dish, allow to cool to room temperature. Cover with foil and refrigerate for up to 4 hours before reheating.
- Reheating: Preheat oven to 425°F and loosen foil on the chilled dish. Bake loosely covered for 12 to 15 minutes until heated through. Finish with remaining dressing and pepitas before serving.
- You can substitute pepitas with pine nuts or a mix of both based on preference.
- For a nuttier flavor, consider using pine nuts exclusively.
- This dish pairs wonderfully with roasted poultry or pork.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
