As autumn settles in and the leaves start to fall from the trees, Lake Tahoe Markets welcomes the arrival of delicata squash in all its golden-striped glory.  What sets delicata apart is its thin, edible skin, which is a rarity among winter squashes. No peeling required! Its flesh is creamy and sweet, ideal for roasting into caramelized wedges, stuffing with grains and greens, or slicing into rings for pan-frying. It’s a squash that invites creativity and comfort in equal measure.

This roasted delicata squash recipe is a delicious fall side dish! If you’ve never roasted delicata squash, get ready to fall in love! It’s a breeze to prepare, and it has a rich, creamy texture and delicious, sweet flavor. 

Roasted Delicata Squash with Apples

Made with kale, pearl onions, apples, and sage, it’s packed with sweet and savory autumn flavor.

  • 2 delicata squash, halved lengthwise, seeded, cut into ½-inch pieces
  • ½ cup pearl onions, halved
  • Extra-virgin olive oil, for drizzling
  • 2 Tbsp. toasted pepitas
  • 2 cups torn lacinato kale, 2 to 3 leaves
  • 6 sage leaves, chopped
  • Leaves from 3 fresh thyme sprigs
  • 1 small fuji apple, diced
  • Salt and freshly ground black pepper

Dressing

  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. apple cider vinegar
  • ½ clove garlic, minced
  • ¼ tsp. Dijon mustard
  • ⅛ tsp. maple syrup
  • Salt and freshly ground black pepper

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.

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 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. 

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.

Jill Rozier, Lake Tahoe Markets

www.LakeTahoeMarkets.com