Ingredients

1 acorn squash
1 butternut squash
2 tbsp pure maple syrup, divided
2 tbsp extra virgin olive oil plus extra for drizzling
2 apples, cored and medium diced
2 tbsp Latah Creek Riesling
1/4 cup walnuts, roughly chopped
1 bunch sage
1 tbsp sherry vinegar
freshly ground sea salt and pepper

Directions

Preheat the oven to 450ºF. Line a sheet pan with aluminum foil. Remove the skin of both squashes, then quarter. Scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch-thick-pieces and place in a large bowl. Add 1 1/2 tbsp of the maple syrup and 2 tbsp of olive oil and season with salt and pepper. Toss to thoroughly coat, then place in a single layer on prepared sheet pan. Roast, 20 to 25 minutes, or until browned and tender when pierced with a fork. While the squash is roasting, combine the diced apples and wine in a large serving bowl and toss to combine, then let marinate. Next, pick the sage leaves off the stems and roughly chop the leaves. Place chopped walnuts, chopped sage leaves, roasted squash, vinegar, and remaining maple syrup to the bowl of apples. Drizzle with olive oil. Toss to combine and season with salt and pepper to taste. Serve.

Ellena’s Notes

We recently had this salad at a friend’s house with a smoked prime rib. It was delicious and I loved how seasonal it was. They used a delicata squash and left the edible rind on. While this was wonderful, I prefer to take the rind off. I also used 2 different types of squash, just to add additional texture and flavor. And, of course, I added wine because it’s me. This salad goes with almost anything, but I think my favorite is grilled pork. I hope you enjoy it as much as Mike and I have.

This pairs wonderfully with a fruity white, such as our Riesling, or a flavorful red, like our Malbec.
Eat Simple, Eat Well, Ellena