Delicata Squash Recipe

Roasted Delicata Squash with Apples

This roasted delicata squash recipe is a delicious fall side dish! Serve it straight out of the oven, or see the notes below for a make-ahead option.

Prep: 20min

Total: 60min

Yield: 4

Ingredients:

• 2 delicata squash (halved lengthwise and seeded, 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 (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
• 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

Instruction:

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. (If you’re making this dish in advance stop here and follow the saving/reheating instructions in the notes below).
6. Place the serving dish into the oven for 8 to 10 minutes, or until the apples and kale are warm and the kale is just wilted. Just before serving, drizzle with the remaining dressing, and top with the remaining pepitas.

How To Roast Delicata Squash: The Best, Easiest Method

This basic recipe results in the very best roasted delicata squash that’s perfectly tender and caramelized.

Prep: 300sec

Total: 1800sec

Serving Size: Serves 6

Nutrition Facts: Saturated Fat 0.7 g, unSaturated Fat 0.0 g, Carbohydrate 15.0 g, Sugar 0.0 g, servingSize Serves 6, Protein 1.2 g, Fat 4.6 g, calories 97 cal, Sodium 318.0 mg, Fiber 2.2 g, Cholesterol 0 mg

Ingredients:

• 2 medium delicata squash (about 1 1/2 pounds total)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instruction:

1. Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 425°F.
2. Prep and cut delicata squash. Trim ends off 2 medium delicata squash. Cut in half lengthwise and use a spoon to scrape out the seeds and pulp. Cut into 1/2-inch-thick half moons.
3. Toss the squash with oil. Place the squash on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to coat. Arrange the squash in a single layer.
4. Roast the squash. Roast until lightly browned on the bottom, about 10 minutes. Use a thin spatula to flip the squash. Roast until the squash is tender and caramelized, 10 to 15 minutes more.

Delicata Squash – How to Prep and Cook Delicata Squash – Healthy Holiday Snack

FAQ

Do you eat the skin of a delicata squash?

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