Roasted Delicata Squash Apples (Print Version)
Roasted delicata squash pairs with apples, kale, fresh herbs, and maple Dijon dressing for a bright autumn dish.
# Ingredients:
→ Produce
01 -
2 delicata squash, halved lengthwise, seeded, and cut into 1/2-inch slices
02 -
1/2 cup pearl onions, peeled and halved
03 -
2 cups lacinato kale leaves, torn into pieces
04 -
1 small gala apple, diced
05 -
6 fresh sage leaves, finely chopped
06 -
Leaves from 3 fresh thyme sprigs
07 -
Sea salt, to taste
08 -
Freshly ground black pepper, to taste
→ Nuts and Seeds
09 -
2 tablespoons pepitas or pine nuts
→ Oils
10 -
Extra-virgin olive oil, for drizzling and dressing (approximately 2 tablespoons plus additional for roasting)
→ Vinaigrette
11 -
2 tablespoons extra-virgin olive oil
12 -
1 tablespoon apple cider vinegar
13 -
1/2 garlic clove, minced
14 -
1/4 teaspoon Dijon mustard
15 -
1/8 teaspoon maple syrup
16 -
Sea salt, to taste
17 -
Freshly ground black pepper, to taste
# Steps:
01 -
Preheat oven to 425°F and line a baking sheet with parchment paper.
02 -
Arrange delicata squash slices and halved pearl onions on the prepared baking sheet. Drizzle with extra-virgin olive oil, season generously with sea salt and black pepper, toss to coat, and spread in an even layer to prevent crowding. Roast for 25–30 minutes, turning halfway, until squash is golden and onions are tender and browned.
03 -
In a small bowl, whisk together 2 tablespoons olive oil, apple cider vinegar, minced garlic, Dijon mustard, maple syrup, salt, and black pepper until emulsified. Set aside.
04 -
In a small skillet over medium-low heat, toast pepitas or pine nuts with a pinch of salt, stirring frequently until golden and fragrant, about 2 minutes. Remove from heat.
05 -
In a mixing bowl, toss lacinato kale pieces with chopped sage and thyme leaves. Add roasted squash, onions, diced apple, half of the toasted seeds or nuts, and half of the vinaigrette. Gently combine until ingredients are evenly coated.
06 -
Transfer the mixture to an oven-safe serving dish. Warm in the oven at 425°F for 8–10 minutes, until apples soften slightly and kale wilts. Before serving, drizzle with remaining dressing and sprinkle the reserved toasted seeds or nuts on top.
# Notes:
01 -
For advance preparation, assemble through the mixing step and refrigerate, then reheat just before serving to preserve freshness and texture.