Description
This Roasted Delicata Squash with Apples recipe combines tender, caramelized delicata squash and sweet gala apples with warm herbs and toasted nuts, all lightly dressed with a tangy apple cider vinaigrette. The dish is roasted to bring out rich, natural flavors, then finished with a gentle wilt of kale and fresh herbs, creating a perfect fall-inspired side dish bursting with texture and seasonal goodness.
Ingredients
Scale
Roasted Vegetables & Salad
- 2 delicata squash, halved lengthwise, seeded, and 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 (about 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. Spread the delicata squash pieces and pearl onion halves onto the baking sheet, drizzle generously with olive oil, then season with sea salt and freshly ground black pepper. Toss everything to coat evenly, then arrange the vegetables in a single layer so they are not touching for even roasting.
- Roast squash and onions. Place the baking sheet in the oven and roast the vegetables for 25 to 30 minutes, turning occasionally, 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 the olive oil, apple cider vinegar, minced garlic, Dijon mustard, maple syrup, and a pinch of salt and freshly ground black pepper in a small bowl. Set aside to allow the flavors to meld.
- Toast the pepitas or pine nuts. In a small pan over medium-low heat, add the pepitas (and/or pine nuts) with a pinch of salt. Stir frequently to toast evenly until fragrant and lightly browned, about 2 minutes. Remove from heat and set aside.
- Assemble the salad base. In a medium mixing bowl, combine the torn kale, chopped sage, and thyme leaves. Add the warm roasted delicata squash and pearl onions, diced apples, half of the toasted pepitas, and half of the dressing. Toss gently to coat all ingredients evenly.
- Warm and wilt kale. Transfer the salad mixture into an oven-safe serving dish. Place it in the oven for 8 to 10 minutes, just until the apples and kale are warm and the kale is lightly wilted but still vibrant.
- Finish and serve. Remove the serving dish from the oven, drizzle with the remaining dressing, and sprinkle with the remaining toasted pepitas just before serving for added crunch and flavor.
Notes
- Make-ahead tip: After transferring the roasted vegetables into the serving dish and mixing with kale and apples, allow to cool to room temperature. Cover with foil and refrigerate up to 4 hours before reheating.
- Reheating instructions: Preheat the oven to 425°F. Loosen the foil covering the dish and bake, very loosely covered, for 12 to 15 minutes until heated through. Add remaining dressing and pepitas before serving.
- The mix of pepitas and pine nuts is interchangeable based on preference.
- Use fresh herbs for best flavor impact.
- This dish is best served warm as a seasonal side to fall and winter meals.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
