Maple Roasted Delicata Squash

Maple Roasted Delicata Squash served with Lemony Kale, Pomegranates and the yummiest Citrus Dressing

Maple Roasted Delicata Squash

Festive, Nourishing and Delish!

This side dish is a spin on our favorite Harvest Salad.  I’ve made this several years in a row for Thanksgiving and everyone loves the flavors but I found that the squash disappeared in minutes and we were left with kale… hmmm.

So we re-portioned the ingredients and voila… Maple Roasted Delicata Squash is now its own side dish!

The details… The Delicata Squash is tossed with olive oil and lots of maple syrup then roasted till it’s tender, slightly caramelized, a bit crispy on the edges and melt in your mouth yummy! It’s served over lemony massaged kale, and topped with juicy pomegranates, dried cranberries, sliced almonds for some crunch, and the yummiest Citrus Dressing.

The dressing is actually my favorite part of the salad — it’s lemon juice, maple syrup, EVOO, shallots and a touch of Dijon.   A little sweet, a little savory, a little tangy…. A lot delicious!

This is a perfect festive looking and delicious side dish for Thanksgiving or the holidays.

Scroll down to see the recipe.

Recipe

Maple Roasted Delicata Squash
 
Prep time
Cook time
Total time
 
A festive and crowd-pleasing side dish. Maple Roasted Delicata Squash served over lemony massaged kale and topped with cranberries, juicy pomegranates, crunchy almonds and a Citrus vinaigrette. A little sweet, a little savory, a little tangy, A LOT delicious! Serve warm or room temperature.
Author:
Recipe type: Side Dish, Veggies, Thanksgiving, Holidays
Cuisine: Gluten-Free, Vegan, Vegetarian
Ingredients
Maple Roasted Delicata Squash
  • 2 Delicata Squash
  • 2 -3 tablespoons maple syrup (divided)
  • 1 tablespoon olive oil
Toppings
  • 4 cups kale, de-stemmed and torn or cut into bite size or slightly larger pieces
  • 1 tablespoon olive oil and 1 tablespoon lemon for massaging kale
  • ¼ cup pomegranate seeds
  • ¼ cup dried cranberries
  • ⅛ cup sliced almonds
Ctirus Dressing (makes ½ cup)
  • ¼ cup EVOO
  • 3 tablespoons fresh lemon juice (approximately 1 large lemon)
  • 2 tablespoons maple syrup
  • 1 teaspoon Dijon mustard
  • 2 teaspoons minced shallots
  • Salt and pepper to taste
Instructions
Maple Roasted Delicata Squash
  1. Preheat oven to 400 degrees F and line one or two rimmed baking sheets with parchment paper.
  2. Clean squash thoroughly (leave skin on delicata, it's ok to eat!)
  3. Cut off tips, remove seeds and sliced into ½ inch slices.
  4. In a large bowl, toss squash with 1 tablespoon olive oil and 2 tablespoons maple syrup to coat evenly.
  5. Place in a single layer on baking sheet. Sprinkle with kosher salt and drizzle with extra maple syrup.
  6. Roast for approx 30-40 minutes, flipping once, until softened and caramelized and just starting to get crispy around the edges.
  7. Set Aside
Ctirus Dressing
  1. Meanwhile, whisk all ingredients together to combine.
Toppings.
  1. In a large bowl add kale, olive oil and lemon juice
  2. Gently massage kale until softened (this will make it more tender and a bit sweeter)
Assemble.
  1. Place kale on the bottom of a platter to cover. Top with ½ the cranberries, pomegranates, and almonds and toss with some of the dressing. Top with Roasted squash, remaining cranberries pomegranates, almonds and dressing.
  2. Serve warm or room temperature. Enjoy!

 

 

 

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