This simple roasted and glazed 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.)
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.