Maple Delicata Squash

This simple vegan side features tender maple roasted delicata squash, sweet-tart apples and crispy sage.

The countdown to the holidays is officially on, and that means lots of food, fun and festivities on the horizon!  Soon the warming aromas of the season will be filling our homes and welcoming our guests.  And rounding out every good holiday meal are the sides.

Yes, my favorite part of a holiday meal has to be the sides.  A plethora of sides is what turns an ordinary meal into a feast!

This year there will be pomegranate glazed beets served over a bed of their own greens and ribbons of creamy kale bubbling away under a crumbly topping, along with maple roasted squash and apples with crispy sage.

Hearty cold weather staples like winter squash and apples take us from early fall right on through to winter and are the perfect complement to any meal this time of year.

Sweet and buttery delicata squash is my favorite here, its tender flesh lacks the stringiness of pumpkin and is much easier to prepare.  No wrestling with a large chef’s knife as you attempt to slice or peel it.  In fact, there’s no need to peel it at all since it’s entirely edible from its striped skin down to its pale yellow flesh.  (If you have the time or the inclination you can even save the seeds and roast them.)

Everyone knows that apples are a natural in crumbles, with caramel, or in pies, but the sweet-tart fall fruit is just as wonderful roasted and served as a savory side.

Here the sliced apples and squash are tossed together with a combination with maple, sage and a hint of apple cider vinegar, then roasted until tender, caramelized, and coated with a sticky-sweet glaze. 

A sprinkling of crispy sage leaves and salty pumpkin seeds finishes the dish, adding a lovely bit of crunch.

It’s a deliciously fall-flavored side that’s hearty but not heavy and a great addition to any holiday or weeknight meal.

More holiday sides:

• Sweet Potato and Butternut Squash Casserole
• Creamed Kale
• Glazed Carrots

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Yield: 4 Servings

Maple Delicata Squash

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

This simple vegan side features tender maple roasted delicata squash, sweet-tart apples and crispy sage.

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Ingredients

• 1 medium delicata squash, seeds removed and sliced into ½-inch half circles
• 2 small or 1 large crisp-tart apple (like pink ladies), cored, sliced crosswise and then into ½-inch half circles
• 3 Tablespoons /45ml extra-virgin olive oil, plus more for crispy sage leaves
• 3 Tablespoons/45ml maple syrup
• 1 Tablespoon/15ml apple cider vinegar
• ½ teaspoon fine sea salt
• ½ a small bunch of sage leaves, half finely chopped and half whole leaves, stems removed
• 2 Tablespoons/30g pumpkin seeds

Instructions

1. Preheat the oven to 425°F. Line baking sheet with parchment paper.
2. Place the squash and apples in a large bowl along with olive oil, maple syrup, apple cider vinegar, salt and finely chopped sage leaves; toss until well coated.
3. Spread squash and apples on prepared baking sheet, (reserving leftover dressing). Roast, until tender, (about 20-25 minutes).
4. Heat another 2 Tablespoons of oil in a small skillet over medium-high heat until hot. Add remaining sage leaves and fry until crisp, (just a few seconds). Transfer to paper towels using a fork and sprinkle with a pinch of fine sea salt.
5. Meanwhile, bring leftover dressing to a simmer in a small saucepan. Cook stirring continuously until syrupy, (about 2-3 minutes).
6. Transfer cooked squash to a platter, drizzle with warm dressing and top with sage leaves and pumpkin seeds. Serve warm.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 256Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 5mgSodium: 138mgCarbohydrates: 27gFiber: 2gSugar: 17gProtein: 2g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.