Acorn Apple Squash


  • 1 acorn squash, cut lengthwise, seeds removed, cut into ½-inch pieces
  • ½ cup pearl onions, sliced in fours
  • olive oil
  • 2 tablespoons pine nuts
  • 2 cups torn kale
  • 6 sage leaves, torn
  • Leaves of 3 thyme sprigs
  • 1 small gala apple, diced
  • salt and black pepper


  • 4 tablespoons olive oil
  • 2 tablespoon apple cider vinegar
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • salt and black pepper


  1. Preheat oven to 425°
  2. Cover baking sheet with parchment paper.
  3. Place the squash and onions on the baking sheet and drizzle with oil + salt and pepper. Mix and lay on the sheet so that they’re not touching. Roast until the squash is golden brown on bottom side (15 mins) then flip and bake for another 15 mins
  4. In a small bowl, add olive oil, apple cider vinegar, garlic, mustard, maple syrup, and a pinch of salt and pepper. Mix and Set aside.
  5. Scatter pine nuts on a baking sheet and add to the over – bake for 7 mins – stirring occasionally
  6. In a bowl, mix the kale, sage, thyme, squash, onions, apples, half the pine nuts and half the dressing. Place in an oven safe dish
  7. Put the dish back in the oven for 8 to 10 minutes
  8. Drizzle with the remaining dressing, and sprinkle with the remaining pine nuts.

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