Name: Roasted Delicata Squash with Apple & Onion Sauce
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 4 to 6 servings
Ingredients: For squash:; 3 Tbsp. vegetable oil, divided; 4 medium red potatoes, cut into large chunks; 2 small delicata squash, seeds scooped out and cut into 1/2-inch slices; For sauce:; 2 Tbsp. vegetable oil; 1/2 onion, thinly sliced; 2 apples, thinly sliced; 1 1/2 cups vegetable stock; 1 Tbsp. chopped fresh thyme, tarragon, and/or sage, more to garnish; 1 cup fresh pomegranate seeds (or dried cherries), more to garnish

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Roasted Delicata Squash with Apple & Onion Sauce

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

Healthy Cooking

Roasting

The flavor of delicata squash plays perfectly with Citrus Pepper Seasoning's warm spices and the herby sauce.

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Serves 4 to 6 servings

Prep Time 10 minutes

Cooking Time 30 minutes

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Roasted Delicata Squash with Apple & Onion Sauce

Ingredients

For squash: 3 Tbsp. vegetable oil, divided 4 medium red potatoes, cut into large chunks

2 1/2 tsp. Citrus Pepper Seasoning (Salt-Free)

2 small delicata squash, seeds scooped out and cut into 1/2-inch slices For sauce: 2 Tbsp. vegetable oil 1/2 onion, thinly sliced 2 apples, thinly sliced

1/2 tsp. Mayan Sea Salt

1 1/2 cups vegetable stock

1 Tbsp. Four Mushroom Umami Blend (Salt-Free)

1 Tbsp. chopped fresh thyme, tarragon, and/or sage, more to garnish 1 cup fresh pomegranate seeds (or dried cherries), more to garnish

Directions

Step 1 For squash: Preheat oven to 400 degrees. In an oven-safe pan with a lid, heat 2 Tbsp. oil over medium-high heat and add potatoes and 1 tsp. Citrus Pepper Seasoning. Cook until potatoes are golden but not tender, about 3 min. Add squash slices over top, sprinkle with remaining 1 1/2 tsp. Citrus Pepper Seasoning, and drizzle 1 Tbsp. oil. Place pan in oven and roast for 20 min. Add vegetable stock to pan, cover, and roast for an additional 10 min. While squash and potatoes roast, prepare the sauce.

Step 2 For sauce: In a large pan over medium heat, add oil, apples, onions, and salt. Cook, stirring often, for about 10 min. or until slices are slightly softened. Add stock and Four Mushroom Umami Blend and cook sauce until liquid is mostly reduced, about 10 min. Turn off heat and stir in fresh herbs and pomegranate seeds. Serve sauce over squash and potatoes, garnished with extra chopped herbs and pomegranate seeds.

Recipe Notes

If you can't find delicata squash, use cubed butternut or acorn squash and adjust the roasting time to get fork-tender squash.