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Test Kitchen Approved

Roasted Delicata Squash with Apple & Onion Sauce

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Recipe By Ashlee Redger, Savory Spice Test Kitchen

Yields

4 to 6 servings

Prep Time

10 Minutes

Cooking Time

30 Minutes

Recipe By Ashlee Redger, Savory Spice Test Kitchen

The flavor of delicata squash plays perfectly with Barnegat Bay Butcher's Rub's warm spices and the herby sauce.

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.

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 Tbsp. chopped fresh thyme, tarragon, and/or sage, more to garnish

1 cup fresh pomegranate seeds (or dried cherries), more to garnish

Savory Spice ingredients in this recipe

  • Citrus Pepper Seasoning

    When creating our blends we always keep the folks who need to limit their salt intake in mind. This is another one from our ever-growing line of sa...

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  • Reduced Sodium Veggie Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This veggie broth concentrate is all-natural and gluten-free. Shake well bef...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

    View full details
  • Herbs Duxelles

    Duxelle is a classic French combination of a chopped mushroom medley and shallots sautéed in butter until soft and dry. We’ve taken this idea, adde...

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Directions

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.

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 Herbs in Duxelles 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.