Roasted Delicata Squash Apples

Roasted delicata squash with apples is that dish I turn to whenever I want something comforting yet vibrant on the fall table. This recipe brings together caramelized squash and onions with the tart sweetness of apples, all tossed in a tangy dressing and mellowed by wilted kale and toasted seeds. It strikes such a lively balance that I find myself craving it even when squash is not quite in season.

After making this for my friends one autumn dinner I was charmed at how quickly even the most veggie-phobic reached for seconds. The mix of warm squash with cool fresh apple is surprisingly addictive.

Ingredients

• Delicata squash: cut into thick pieces choose squash with brightly colored skin and feel for a heavy density which means more flavor
• Pearl onions: halved sweeter and more mild than standard onions pick ones with tight dry skin
• Extra virgin olive oil: for roasting and in the dressing choose the freshest bottle you have
• Pepitas or pine nuts: these toast up beautifully and give crunch opt for unsalted varieties
• Lacinato kale: torn into bite sized pieces mature leaves will hold up well to heat
• Fresh sage: chopped for classic earthy flavor look for leaves that are firm not limp
• Fresh thyme leaves: tiny pops of citrusy herbal brightness strip from the stems for better texture
• Gala apple: diced for sweet crunch pick one that is not too soft
• Sea salt and freshly cracked black pepper: makes all the flavors pop
• For the dressing: extra virgin olive oil plus apple cider vinegar for acidity minced garlic a hint of Dijon mustard and maple syrup for body and sweetness select real maple syrup for best flavor

Instructions

Prepare the Vegetables:

Halve and seed the delicata squash then cut into thick half moons. Peel the pearl onions and slice in half. Arrange everything on a parchment lined sheet pan ensuring the pieces are not crowded so everything roasts evenly.

Roast the Squash and Onions:

Drizzle the vegetables generously with olive oil and season with salt and pepper. Toss gently to coat. Place the pan in the oven at 425 degrees Fahrenheit and roast for at least 25 minutes. Turn midway through for even browning. The pieces should be caramelized and fork tender before you pull them out.

Toast the Seeds:

Set a small pan over medium low heat. Add the pepitas or pine nuts with a pinch of salt. Shake or stir constantly for about two minutes until they are fragrant and lightly browned. Pour onto a plate so they cool without burning.

Make the Dressing:

Whisk together olive oil apple cider vinegar minced garlic Dijon and maple syrup in a bowl. Keep whisking until well combined and season to taste with salt and pepper. The dressing should taste balanced not too sharp or sweet.

Toss Everything Together:

In your biggest salad bowl combine the torn kale leaves chopped sage and thyme. Add in the roasted squash and onions still warm so their heat wilts the greens just a bit. Add half the apple pieces half the seeds and half the dressing. Toss to coat everything evenly.

Bake for Final Warmth:

Transfer all to an oven safe serving dish and place in the still hot oven for about eight minutes. You want the apples and kale just slightly warmed through in the residual heat to take the chill off.

Finish and Serve:

Remove from the oven. Drizzle on the remaining dressing and scatter the rest of the seeds over the top before serving.

Every time I toss the warm squash with freshly picked sage from my garden the kitchen smells like pure nostalgia. My grandmother always cooked with lots of sage and thyme so this dish feels like her gentle hug on a cool evening.

Storage Tips

This dish will keep well in the fridge for up to three days. Store any leftovers in an airtight glass container if possible which helps maintain the texture. To rewarm simply heat gently in a 350 degree oven for ten minutes or until just heated through. For best flavor wait to add fresh apple until right before serving as apples can lose their crispness if stored with the salad.

Ingredient Substitutions

Feel free to swap delicata squash for acorn or butternut just peel for the latter two as their skins are tougher. If you cannot find pearl onions use thick slices of sweet onion or even shallots. Swap pepitas for sunflower seeds or skip the nuts for an allergy friendly version. Any tart crisp apple works Honeycrisp is a favorite in our house.

Serving Suggestions

Serve this as a vibrant vegetarian main course with crusty bread or as a hearty side at your holiday meal. It is an excellent make ahead dish for meal prep lunches too. The flavors pair beautifully with roast chicken or a creamy risotto. Sometimes I even use leftovers piled over grains for a quick lunch bowl.

Cultural and Historical Context

Roasting squash in autumn has deep roots in many cuisines from Mediterranean kitchens to American harvest feasts. Delicata squash is celebrated now for its edible skin and quick cooking yet in my family even winter squash was reserved for Sunday suppers or gatherings when its natural sweetness was a treat.

Seasonal Adaptations

For a hint of winter warmth add a sprinkle of cinnamon or smoked paprika before roasting. In spring substitute baby spinach or chard for the kale. In summer try adding roasted cherry tomatoes and fresh basil instead of sage.

Success Stories

Last Thanksgiving even my picky cousin who swore he disliked squash was won over by this dish. It traveled beautifully for a potluck and was one of the first platters emptied. This has now become my go to offering when friends need a cozy nourishing meal.

Freezer Meal Conversion

While the assembled salad is best fresh you can roast the squash and onions ahead of time and freeze in an airtight bag. Reheat in the oven before tossing with kale and apples to keep everything tasting lively and not soggy. The dressing can be whisked up in advance and kept refrigerated for up to a week.

This cozy squash salad will brighten any autumn table and win over even veggie skeptics with its caramelized edges and vibrant flavors. You will want to make it again and again all season long.

Recipe FAQs

→ How do I cut delicata squash for this dish?

Halve the squash lengthwise, scoop out seeds, and slice into ½-inch half moons for even roasting.

→ Can I substitute the kale?

Yes, baby spinach or Swiss chard work well if you prefer a milder green or don’t have lacinato kale.

→ Which apples are best to use?

Gala apples provide sweetness and texture, but Honeycrisp or Fuji can be used for a crisp, tart flavor.

→ How do you keep the squash from getting soggy?

Roast the squash on a parchment-lined sheet, spaced apart, and toss with oil to help it caramelize and brown well.

→ Can I prepare this dish ahead?

You can roast the vegetables and prep the dressing in advance, reheating and assembling before serving.

→ What can I use instead of pepitas?

Pine nuts, sunflower seeds, or chopped toasted pecans can add a similar crunchy topping.