Roasted Delicata Squash and Apple with Maple Dressing

Roasted Delicata Squash and Apple with Maple Dressing

Our Roasted Delicata Squash and Apple with Maple Dressing is an easy dish to make and so delicious. If you have not had Delicata squash before, it has a sweet flavor, almost maplely. The skin is very thin and when cooked is very tender, so there isn’t any need to peel it. Our Seasoned Pepper gives the Delicata a savory, peppery flavor. It adds just the right accent to the dish. The maple dressing compliments the squash, and apples so well. The herbs and toasted pine nuts add extra layers of flavor. You can use zucchini or summer squash, or even peeled cubes of acorn or butternut squash, but you’ll need to adjust the cooking time.

The dish is meant to be a side dish, but it can also be a main dish for a vegetarian or vegan meal. It goes well with roasted chicken. One taste and you’ll know other dishes with which you’ll want to serve it. Enjoy!

Serves 4

Ingredients:
2 Delicata Squash, Cut Lengthwise and Seeded, Cut into ½-inch Slices. Do not peel. The Delicata skin is tender and edible. You can use Zucchini, Summer Squash, or a Winter squash like Acorn or Butternut. Slice the zucchini or Summer squash, but peel the acorn or butternut and cube, if used.
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Sheffield’s Seasoned Pepper
½ Teaspoon Sea Salt
3 Tablespoons Pine Nuts
2 Cups Kale, Torn into Medium Size Pieces
1 Teaspoon Fresh Thyme Leaves
1 Tablespoon Fresh Sage Leaves, Chopped Small
½ Medium, or 1 Small Apple., Diced. A variety like Fuji, Gala or similar firm apple tastes best.

Dressing:
4 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Apple Cider Vinegar
¼ Teaspoon Dijon Mustard
1 Teaspoon Garlic, Minced Fine
1 Tablespoon Maple Syrup
½ Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper

Directions:
Preheat the oven to 425°F, with rack on middle setting. Line a shallow, rimmed baking sheet with parchment paper.

In a medium mixing bowl, add the squash, olive oil, Sheffield’s Seasoned Pepper and salt. Toss to evenly coat.

Transfer the seasoned squash slices to the lined baking sheet. Arrange in a single layer, so the slices don’t touch. Roast in the oven for 25 to 30 minutes, until the squash slices are golden brown and fork tender. If you substitute a softer squash, like zucchini or Summer squash, adjust your cooking time so they don’t overcook and get too soft.

While the squash is roasting, make the dressing. In a small mixing bowl, add the olive oil, apple cider vinegar, garlic, maple syrup, salt and pepper. Whisk well to combine.

In a small non-stick skillet, toast the pine nuts over medium heat for 2 to 3 minutes, stirring frequently until golden brown. Watch so they don’t burn. Remove from heat and set aside.

In a medium mixing bowl, add the kale, thyme and sage. Add roasted squash, diced apples, half of the pine nuts and half of the maple dressing. Gently toss to combine and evenly coat with the dressing. Transfer to an oven-proof serving dish, like a casserole dish.