This recipe is one of my favorite Thanksgiving side dishes. Sweet, creamy delicata squash plays off crisp apples, earthy sage, and a tangy cider dressing.
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This recipe combines some of my favorite fall flavors. Sweet, creamy delicata squash plays off crisp apples, hearty kale, and earthy thyme and sage. I toss in a few pepitas for crunch and drizzle it all in a sweet and tangy apple cider vinegar dressing. Fresh, flavorful, and complex, it’s worthy of a spot on your Thanksgiving table (though if you’re anything like me, you’ll want to make it throughout the fall too).
Delicata Squash with Apples and Sage
I’m always excited to eat roasted delicata squash, but I especially love it in this recipe. The apples highlight the squash’s sweetness in a way that feels so perfect for fall. Drizzled in the cider dressing, it’s aromatic, sweet, and tangy—a favorite side dish in our house. In addition to the apples and squash, here’s what you’ll need to make it:
- Roasted pearl onions – For savory, caramelized flavor.
- Kale – It adds earthy flavor and freshness to balance the sweet and creamy squash.
- Sage and thyme – Their cozy flavors make this dish taste like autumn!
- A tangy apple cider-Dijon vinaigrette – I couldn’t resist combining apple cider vinegar and apples to make this recipe a real fall celebration! Its tangy flavor makes the whole thing pop.
- And toasted pepitas – For crunch!
You’ll start by roasting the squash and onions. When they’re tender and caramelized, toss them with the kale, apples, herbs, and the tangy cider-Dijon dressing. Next, pop the final dish back in the oven for a few minutes, to wilt the kale slightly. Drizzle the remaining dressing on top just before serving, and enjoy!
Find the complete recipe with measurements below.
Make-Ahead Tips
This recipe is delicious hot from the oven, but you can also prep it a few hours in advance! Here’s how:
- Once the roasted vegetables are transferred to the serving dish, cool to room temp. Cover with foil and chill the dish until ready to reheat.
- When ready to reheat, preheat the oven to 425°F. Loosen the foil and bake, very loosely covered, for 12 to 15 minutes or until everything is heated through.
- Just before serving, drizzle with the remaining dressing, and top with the remaining pepitas.
More Squash Recipes to Try
Love this recipe? Try one of these delicious squash dishes next:
Delicata Squash with Apples and Sage
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
- â…› 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.
