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Roasted Delicata Squash and Apples with Kale and Toasted Pepitas Recipe

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4 from 11 reviews

This Roasted Delicata Squash with Apples recipe is a savory and slightly sweet autumnal side dish featuring tender roasted delicata squash, caramelized pearl onions, crisp kale, and fresh apples. Toasted pepitas add a delightful crunch, all brought together by a tangy apple cider vinaigrette with hints of garlic, Dijon mustard, and subtle maple syrup. Perfect for a cozy dinner or holiday gathering, it highlights seasonal ingredients with a balance of flavors and textures.

Ingredients

Vegetables and Fruits

  • 2 delicata squash (halved lengthwise, seeded, and cut into ½-inch pieces)
  • ½ cup pearl onions (halved)
  • 2 cups torn lacinato kale (2 to 3 leaves)
  • 6 sage leaves (chopped)
  • Leaves from 3 fresh thyme sprigs
  • 1 small gala apple (diced)

Oils and Nuts

  • Extra-virgin olive oil (for drizzling and dressings, about 3 tablespoons total)
  • 2 tablespoons pepitas and/or pine nuts

Seasonings and Condiments

  • Sea salt and freshly ground black pepper (to taste)
  • 1 tablespoon apple cider vinegar
  • ½ garlic clove (minced)
  • ¼ teaspoon Dijon mustard
  • ⅛ teaspoon maple syrup

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Roast Squash and Onions: Place the delicata squash pieces and halved pearl onions on the baking sheet. Drizzle generously with extra-virgin olive oil, then sprinkle with sea salt and freshly ground black pepper. Toss well to coat everything evenly, then arrange the pieces so they are not touching on the sheet to ensure even roasting. Roast in the oven for 25 to 30 minutes, turning occasionally, until the squash is golden brown on all sides and the onions are soft and caramelized.
  3. Make the Dressing: While the squash roasts, prepare the dressing by whisking together 2 tablespoons of extra-virgin olive oil, apple cider vinegar, minced garlic, Dijon mustard, maple syrup, and a pinch of sea salt and black pepper in a small bowl. Set aside to let flavors meld.
  4. Toast Pepitas: Heat a small pan over medium-low heat. Add the pepitas with a pinch of salt, and cook for about 2 minutes, stirring frequently until they are fragrant and lightly toasted. Remove from heat and set aside.
  5. Combine Salad Ingredients: In a medium mixing bowl, combine torn kale, chopped sage, and thyme leaves. Add the warm roasted squash and pearl onions, diced apple, half of the toasted pepitas, and half of the dressing. Toss gently but thoroughly to coat all the ingredients with the dressing and mix flavors evenly. Transfer this mixture to an oven-safe serving dish.
  6. Warm the Salad: Place the serving dish back into the oven for 8 to 10 minutes to warm the apples and kale and allow the kale to wilt slightly, enhancing its texture and flavor.
  7. Finish and Serve: Immediately before serving, drizzle the salad with the remaining dressing and sprinkle the rest of the toasted pepitas on top for added crunch and presentation.

Notes

  • This dish can be prepared up to the point of combining the salad ingredients and then refrigerated. Before serving, warm it in the oven as directed.
  • Use pepitas or pine nuts depending on your preference or nut allergies.
  • Delicata squash has an edible skin, so there is no need to peel it before roasting.
  • Adjust the seasoning with sea salt and black pepper to taste, especially after adding the dressing.
  • If kale is not available, substitute with another tender leafy green like spinach, but reduce warming time to prevent overcooking.

Find it online: http://bitezly.com/roasted-delicata-squash-and-apples-with-kale-and-toasted-pepitas-recipe/