This Harvest Delicata Squash and Apple Sauté is a simple, wholesome side dish that celebrates the flavors of fall. Sweet delicata squash pairs beautifully with crisp apple, while onion, celery, garlic, and marjoram add savory depth. It’s quick to prepare and makes a colorful, nutrient-rich addition to any autumn table—perfect alongside roasted chicken, pork, or as part of a holiday spread.
INGREDIENTS:
2 cups cooked Delicata squash, cooled and diced
2 tablespoons olive oil
2 cloves garlic, minced
1/2 onion, chopped
1/4 cup celery, diced
1 teaspoon marjoram
1 apple, diced (approximately 1 cup)
METHOD:
Preheat oven to 400°F (200°C). Halve the delicata squash lengthwise, scoop out seeds, and place cut side down on a baking sheet. Bake for 30–35 minutes, or until tender when pierced with a fork. Remove from oven, cool slightly, and dice into bite-sized cubes.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in onion, celery, and marjoram, cooking for 3–4 minutes until softened.
Stir in diced apple and cook for about 5 minutes, until just tender but still holding shape.
Gently fold in the cooked squash and cook for 2–3 minutes, until heated through. Adjust seasoning with salt and pepper to taste.
Transfer to a serving dish and enjoy warm as a side or light vegetarian main.
SOURCE: Recipe submitted by Judy Low and Joe Curry of Molino Creek Farm
