Delicata Squash and Apples with Cider Vinaigrette

Crisp air, sunny skies, vibrant leaves and beautiful squash...the autumn season is truly splendid. Remember when I mentioned I was picking up forty pounds of squash from Farmstr? Well, I now have a gorgeous variety of winter squash in my shed to dig into! Time to indulge in some festive fall cooking.

The first squash I grabbed was delicata. Delicata squash are marvelous and quickly emerging as my favorite. This squash is quite pretty with its green and yellow stripes (important football colors in our family these days with the Oregon Ducks and Liberty Bell Mountain Lions!).  Unlike other types of squash such as butternut, there’s no need to peel delicata, making it quick and easy to prepare. Just cut it in half lengthwise, scoop out the seeds, slice into half-moons and roast until it’s sweet and delicious.

To top my roasted squash, I made a vinaigrette by simmering apple cider until it reduced (filling the kitchen with fall coziness) and whisking in maple syrup, cider vinegar, Dijon and olive oil.

We’ve had boxes of apples stacked in the kitchen for applesauce, so when the squash came out of the oven I tossed some apple slices on the roasting pan and popped it all back in. It turns out that when roasted, the apples caramelize and are irresistible. I could eat an entire pan of them! I may have to try a batch of applesauce with them next.

I tucked roasted apples in with the cute little squash slices and finished the whole thing with a drizzle of cider vinaigrette and a sprinkle of fresh parsley. We had friends coming for dinner and we gobbled it all up – always a good sign. With Thanksgiving coming, I’m adding this to our menu. And now back to the shed for more squash!

Delicata Squash and Apples with Cider Vinaigrette
Serves 4-6

3 delicata squash, sliced in half lengthwise, seeded and sliced into 1/2 inch half-moons
3 medium sized apples, cored and sliced into eighths
3 tablespoons olive oil, divided
Flaky sea salt
1 cup apple cider
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 cup fresh parsley, finely chopped

Preheat the oven to 400 degrees. Drizzle 1 tablespoon of olive oil on a rimmed baking sheet. Scatter the squash slices evenly in one layer, sprinkle a pinch of flaky sea salt over and roast for about 20 minutes, until soft and nicely browned. Remove the pan from the oven and use a spatula to gently move the squash to a serving plate. Drizzle 1 tablespoon of olive oil on the pan and scatter the apple slices in an even layer. Roast until soft and browned, about 15 minutes. Remove and let cool.

While the squash and apples are baking, make the vinaigrette. Bring the cup of apple cider to a boil in a small sauce pan, lower the heat to medium and let simmer until it reduces by almost half, about 10 minutes. Let cool. Whisk in the cider vinegar, Dijon, maple syrup and remaining tablespoon of olive oil.

Gently tuck the apple slices in among the squash slices. When ready to serve, drizzle some of the cider vinaigrette over and scatter the parsley. Serve room temperature.