#1 Healthy Roasted Squash & Apple Medley

Discovering the Perfect Fall Side Dish

My Favorite is Roasted Squash & Apple Medley and I always love the arrival of fall, with its crisp air and golden leaves. It’s the season when the markets are overflowing with fresh produce, and one day, while wandering through the stalls, I stumbled upon the most beautiful delicata squash. Its vibrant yellow skin with green stripes caught my eye, and I knew right then that I had to create something special with it. As I continued shopping, I added some gala apples and fresh sage to my basket, imagining the flavors that could come together. That’s how the idea for my Roasted Squash & Apple Medley was born.

The Magic of Simple Ingredients

Back in my kitchen, I started preparing the squash, slicing it into half-moon shapes. The sweetness of the apples combined with the savory sage seemed like the perfect pairing, and I couldn’t wait to see how the flavors would meld in the oven. I tossed the squash and pearl onions in olive oil, seasoned them simply with sea salt and black pepper, and spread them out on a baking sheet. As they roasted, the aroma of caramelizing squash and onions filled the air, bringing a warmth to my home that only fall cooking can provide.

Bringing It All Together

While the squash roasted, I turned my attention to the dressing. I whisked together some apple cider vinegar, Dijon mustard, and a touch of maple syrup. The tanginess of the vinegar and the sweetness of the syrup balanced each other perfectly, creating a dressing that would tie the entire dish together. Once the squash and onions were done roasting, I gently mixed them with fresh kale, diced apples, and that fragrant dressing. The colors were stunning—golden squash, green kale, and red apple all mingling together in one beautiful medley.

A Dish to Impress

The first time I served this dish was at a small gathering with friends. I wanted to share the joy I felt in creating it, and it did not disappoint. The Roasted Squash & Apple Medley was a hit, with everyone praising the balance of flavors and the comforting warmth of the dish. It was the perfect side for our Thanksgiving meal, and since then, it has become a tradition in my household. I love that it’s not only delicious but also easy to prepare ahead of time, making it a stress-free addition to any holiday table.

Chef’s Notes-Roasted Squash & Apple Medley

• To save time, you can leave the skin on the delicata squash. The skin becomes tender when roasted and adds a bit of texture. However, if using butternut or acorn squash as alternatives, it’s best to peel them before roasting.
• If you prefer a sweeter medley, increase the amount of maple syrup in the dressing or add a drizzle of honey. For a more savory dish, consider adding a touch more Dijon mustard or a splash of balsamic vinegar.
• Cut the squash and apple pieces evenly to ensure they cook at the same rate. This helps achieve that perfect golden-brown finish without burning any ingredients.
• Massage the kale leaves with a little olive oil before adding them to the dish. This will make them more tender and flavorful, reducing their natural bitterness.
• For a festive touch, garnish with pomegranate seeds or dried cranberries just before serving. The pop of color and tangy flavor will elevate the presentation and taste of the dish.

Roasted Squash & Apple Medley

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

220

kcal

Total time

1

hour 

This Roasted Squash & Apple Medley is a delightful addition to any Thanksgiving table! With the perfect blend of sweet apples, savory sage, and tender squash, this dish is sure to impress your guests. It’s easy to prepare and can be made ahead of time for a stress-free holiday meal. Get ready to wow your family and friends with this flavorful, healthy side dish!

Ingredients

• Roasted Vegetables

• 2 delicata squash, halved lengthwise and deseeded, cut into ½-inch slices

• 1/2 cup pearl onions, halved

• Extra virgin olive oil for drizzling

• Sea salt and freshly ground black pepper to taste

• Dressing

• 2 tablespoons extra virgin olive oil

• 1 tablespoon apple cider vinegar

• 1/2 garlic clove, finely minced

• 1/4 teaspoon Dijon mustard

• 1/8 teaspoon pure maple syrup

• Sea salt and freshly ground black pepper to taste

• Salad

• 2 tablespoons pepitas or pine nuts

• 2 cups lacinato kale leaves, torn into bite-sized pieces (about 2-3 leaves)

• 6 fresh sage leaves, finely chopped

• Leaves from 3 sprigs of thyme

• 1 small gala apple, diced

Directions

• Preheat your oven to 425°F and line a baking sheet with parchment paper. Arrange the squash slices and halved pearl onions on the sheet. Drizzle generously with extra virgin olive oil and season with sea salt and freshly ground black pepper. Toss to coat evenly and spread out so they don’t overlap. Roast for about 25-30 minutes until the squash is golden brown and the onions are tender.
• In a small bowl, whisk together 2 tablespoons of extra virgin olive oil, apple cider vinegar, minced garlic clove, Dijon mustard, maple syrup, and a pinch of sea salt and black pepper. Set aside.
• In a small skillet over medium-low heat, toast the pepitas or pine nuts with a pinch of salt for about 2 minutes until they are lightly browned and fragrant. Stir frequently to avoid burning. Set aside.
• In a medium mixing bowl, combine the torn kale leaves, chopped sage leaves, and thyme leaves. Add the warm roasted squash and onions along with the diced apple. Pour in half of the prepared dressing and toss everything together gently.
• Finishing touches and Serving Immediately.

Equipment

• chef’s knife
• cutting board
• baking sheet
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 220kcal
• Carbohydrates: 28g
• Protein: 3g
• Fat: 12g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 150mg
• Potassium: 500mg
• Fiber: 5g
• Sugar: 8g
• Vitamin A: 120IU
• Vitamin C: 60mg
• Calcium: 10mg
• Iron: 8mg

FAQ-Roasted Squash & Apple Medley

Can I make this dish ahead of time?

Yes, you can prepare the dish ahead of time by roasting the vegetables and assembling the medley as directed. Let it cool to room temperature, cover with foil, and refrigerate for up to 4 hours. When ready to serve, reheat in the oven and finish with the dressing and toasted seeds.

What other herbs can I use instead of sage and thyme?

Rosemary or oregano would work well as substitutes. They both have a robust flavor that complements roasted vegetables and apples.

Is this recipe suitable for vegans and vegetarians?

Absolutely! This recipe is both vegan and vegetarian. Just make sure to use a Dijon mustard that is vegan-friendly if needed.

Can I use different types of squash?

Yes, you can substitute delicata squash with butternut or acorn squash. Just remember to peel them if using these alternatives, as their skins are tougher than delicata’s.

How can I add more protein to this dish?

To boost the protein content, you can add cooked quinoa, lentils, or chickpeas. These additions will make the medley more filling and nutritious.