Roasted Delicata Squash is a fall favorite that brings warmth and simplicity to your table in just one hour. Its creamy, tender flesh and caramelized edges create a perfect balance of sweet and savory flavors. With minimal prep and a hands-off roasting time, this dish is as effortless as it is delicious. The natural sweetness of the squash pairs beautifully with a sprinkle of sea salt and a drizzle of olive oil, making it a versatile side or a satisfying main. Each bite offers a comforting blend of soft texture and crispy skin, a true celebration of autumn’s bounty.
This recipe shines with its ability to transform humble ingredients into something extraordinary. The squash’s thin skin is edible, adding a delightful contrast to its velvety interior. Roasting enhances its nutty undertones, while the golden edges provide a satisfying crunch. Whether you’re hosting a cozy dinner or preparing a quick weeknight meal, this dish is sure to impress. In just 40 minutes of roasting, you’ll have a vibrant, flavorful dish that’s as nourishing as it is indulgent. It’s the kind of recipe that feels like a warm hug on a crisp fall evening.
What You’ll Need?
- 2 delicata squash, halved lengthwise, seeded, and cut into ½-inch pieces
- ½ cup pearl onions, halved
- Extra-virgin olive oil, for drizzling
- 2 tablespoons pepitas and/or pine nuts (substitute with sunflower seeds if needed)
- 2 cups torn lacinato kale (about 2 to 3 leaves)
- 6 sage leaves, chopped
- Leaves from 3 fresh thyme sprigs
- 1 small gala apple, diced (substitute with pear for a different flavor)
- Sea salt and freshly ground black pepper, to taste
- For the dressing:
- 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, to taste
How to Make It?
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare the squash and onions: Place the squash and onions on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat, then arrange them so they’re not touching. Roast for 25 to 30 minutes, or until the squash is golden brown on all sides and the onions are soft and browned.
- 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.
- Toast the pepitas: In a small pan over medium-low heat, toss the pepitas with a pinch of salt. Toast for about 2 minutes, stirring frequently, until golden and fragrant. Set aside.
- Combine the salad: In a medium mixing bowl, combine the kale, sage, and thyme. Add the warm roasted squash and onions, the diced apple, half the pepitas, and half the dressing. Toss to coat.
- Warm the dish: Transfer the mixture to an oven-safe serving dish. Place in the oven for 8 to 10 minutes, or until the apples and kale are warm and the kale is just wilted.
- Finish and serve: Just before serving, drizzle with the remaining dressing and top with the remaining pepitas. Enjoy warm!
Perfect Pairings: Serving Suggestions
This Roasted Delicata Squash dish shines as a hearty side or a light main course. Pair it with roasted chicken or grilled salmon for a protein-packed meal. For a vegetarian option, serve alongside quinoa or wild rice. A crusty baguette or warm focaccia is perfect for soaking up the flavorful dressing!
Make It Ahead: Storage and Reheating Tips
You can prep this dish up to a day in advance. After combining the roasted squash, onions, and kale, store it in an airtight container in the fridge. When ready to serve, reheat in a 350°F oven for 10-15 minutes until warmed through. Add the final drizzle of dressing and pepitas just before serving for maximum freshness.
Mix It Up: Recipe Variations
Swap delicata squash for butternut or acorn squash if needed. Try walnuts or almonds instead of pepitas for a different crunch. For a sweeter twist, use honey instead of maple syrup in the dressing. If you’re not a fan of kale, baby spinach or arugula make great substitutes.
Kitchen Essentials: Equipment Guidance
A sturdy baking sheet and parchment paper are key for easy roasting. A sharp chef’s knife makes quick work of slicing the squash. A small whisk is handy for emulsifying the dressing, and a medium mixing bowl is perfect for tossing everything together. Don’t forget an oven-safe serving dish for the final bake!
Quick Tips: Time-Saving Hacks
Save time by prepping ingredients while the oven preheats. Use pre-washed kale and pre-chopped onions to cut down on prep work. Toast the pepitas while the squash roasts to multitask efficiently. If you’re short on time, skip the final oven step and serve the dish warm from the first roast.
Roasted Delicata Squash
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 fresh thyme sprigs
- 1 small gala apple, diced
- Sea salt and freshly ground black pepper
Dressing
- 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
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 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.
- 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.
- 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.
- 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).
- 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.