Roasted Apple & Acorn Squash w/Lemon Dijon Dressing

October  4, 2015
Photo by Bucky Mitchell
Author Notes

This simple recipe blends the sweet roasted textures of some of my fall favorites; Apples and Acorn squash with the savory, tart brightness from the lemon and dijon dressing topping with some kale and pomegranate arils!! —Bucky Mitchell

  • Serves 2
  • Lemon/Dijon Dressing
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon dijon mustard
  • 2 pinches salt
  • 2 pinches pepper
  • Roasted Apple & Roasted Acorn Squash
  • 1 Macintosh Apple
  • 1/2 Acorn Squash (peeled)
  • 1/2 tablespoon Pomegranate arils
  • 1/2 tablespoon Olive oil
  • 1/4 cup Kale
In This Recipe
  1. Lemon/Dijon Dressing
  2. Whisk olive oil, dijon mustard, salt and pepper in small bowl and set aside.
  1. Roasted Apple & Roasted Acorn Squash
  2. Preheat oven to 425 degrees.
  3. Peel and dice to acorn squash to your liking.
  4. Dice Macintosh apple (keep on skin for texture) to your liking.
  5. Combine Acorn Squash and Macintosh apple into medium size bowl and toss with 1/2 tablespoon of olive oil until coated.
  6. Spread Acorn Squash and Macintosh apple into a single layer on a cooking sheet and bake at 425 degrees for 15 minutes or until browned.
  7. Chop 1/4 cup of kale to your liking (for added texture and direction).
  8. Remove from oven and little cool for 10 minutes. Add kale, lemon/dijon dressing and pomegranate arils, serve and enjoy!!
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