Roasted Delicata Squash with Apples

A delicious fall side dish

Yield:
serves 4 as a side dish
Category:
Vegetables
Cuisine:
American
Prep Time:
20 min
Cooking Time:
40 min
Total Time:
1 hrs 0 min

INGREDIENTS:

  • Main ingredients
  • 2 delicata squash, halved lengthwise and seeded, cut into ½-inch pieces
  • ½ cup onions, roughly chopped
  • 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 thyme sprigs
  • 1 small gala apple, diced
  • 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

DIRECTIONS:

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Place the squash and onions on the baking sheet and drizzle with olive oil and generous pinches of salt and pepper. Toss to coat and arrange on the sheet so that they’re not touching. Roast until the squash is golden brown on all sides and until the onions are soft and browned, 25 to 30 minutes.
  3. Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, garlic, mustard, maple syrup, and a pinch of salt and pepper. Set aside.
  4. In a small pan over medium-low heat, toss the pepitas with a pinch of salt and cook until toasted, stirring frequently, for about 2 minutes. Set aside.
  5. In a medium mixing bowl, combine the kale, sage, and thyme. Add the warm roasted squash and onions, the apples, half the pepitas, and half the dressing. Toss to coat. Transfer to an oven-safe serving dish.
  6. Place the serving dish into the oven for 8 to 10 minutes,

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