Roasted Delicata Squash
Ingredients
The squash and vegetables
-
2
pieces
delicata squash, halved lengthwise and seeded, cut into ½-inch pieces
-
½
cup
pearl onions, halved
-
2
tablespoons
pepitas and/or pine nuts
-
2
cups
torn lacinato kale
-
6
leaves
sage, chopped
-
3
sprigs
fresh thyme, leaves
-
1
small
gala apple, diced
The dressing
-
2
tablespoons
extra-virgin olive oil
-
1
tablespoon
apple cider vinegar
-
½
clove
garlic, minced
-
¼
teaspoon
Dijon mustard
-
⅛
teaspoon
maple syrup
-
to taste
sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the squash and onions on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
- Toss to coat and arrange the vegetables so they’re not touching.
- Roast until the squash is golden brown and the onions are soft, about 25 to 30 minutes.
- Make the dressing by whisking together olive oil, apple cider vinegar, garlic, mustard, maple syrup, and a pinch of salt and pepper.
- Toast the pepitas in a small pan over medium-low heat until golden, about 2 minutes.
- In a mixing bowl, combine the kale, sage, and thyme, then add the warm roasted squash and onions, apples, half the pepitas, and half the dressing.
- Toss to coat and transfer to an oven-safe serving dish.
- Return to the oven for 8 to 10 minutes until the apples and kale are warm and the kale is just wilted.
- Drizzle with the remaining dressing and top with the remaining pepitas before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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