If you’re looking for a cozy fall side dish that’s both vibrant and packed with flavor, you’re going to want to try this Roasted Delicata Squash with Apples Recipe. I absolutely love how the natural sweetness of the delicata squash and apples meld together, while the herbs and toasted seeds give it that extra punch. It’s one of those dishes that feels fancy enough for company but is so straightforward to make, you’ll find yourself craving it on a regular weeknight. Stick around—I’ll walk you through every step to make sure you nail it.

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Why You’ll Love This Recipe

Simplicity Meets Elegance: You can impress without stress—this dish comes together quickly with minimal ingredients.
Perfect Seasonal Flavors: Delicata squash and fresh apples complement each other beautifully for fall vibes.
Customizable and Nutritious: You’ll find lots of ways to tweak herbs, nuts, or greens to suit your tastes.
Make-Ahead Friendly: Prep it a few hours ahead and enjoy less kitchen stress on busy days.

The image shows a baking tray covered with white parchment paper holding roasted squash pieces. There are two round whole squashes at the top of the tray, one with yellow skin and green stripes and the other similar but smaller. The tray is filled with curved squash slices, with bright yellow flesh and some brown roasted edges, scattered evenly across it. A wooden spoon rests on the tray with two pieces of roasted squash on it. The tray sits on a white marbled surface with parts of a white and beige striped cloth visible on the side. photo taken with an iphone --ar 2:3 --v 7 - Roasted Delicata Squash with Apples, delicious fall vegetable side dish, healthy roasted delicata squash recipe, easy fall squash and apple side, cozy autumn vegetables

Ingredients You’ll Need

This Roasted Delicata Squash with Apples Recipe combines sweet, savory, and nutty flavors that play so well together. When shopping, pick firm delicata squash with smooth skin and apples that are crisp but sweet enough to balance the savory herbs.

Flat lay of a fresh delicata squash cut into thick half-moon pieces, a small pile of halved pearl onions, a handful of glossy pepitas and pine nuts mixed together, several torn dark green lacinato kale leaves, a few chopped sage leaves, fresh thyme sprigs with vibrant green leaves, one small diced gala apple with bright red and yellow skin, a small white ceramic bowl with golden extra-virgin olive oil, a small white ceramic bowl containing amber apple cider vinegar, a tiny bowl with finely minced garlic, a separate bowl with smooth pale Dijon mustard, a very small bowl holding light amber maple syrup, and a simple white ceramic bowl sprinkled with coarse sea salt and cracked black pepper, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Roasted Delicata Squash with Apples, delicious fall vegetable side dish, healthy roasted delicata squash recipe, easy fall squash and apple side, cozy autumn vegetables

Delicata squash: I love this squash because you can eat its skin—saving time and adding texture.
Pearl onions: These add subtle sweetness and a silky bite—you can substitute with small shallots if needed.
Extra-virgin olive oil: Use good quality for dressing and roasting; it really elevates the flavor.
Pepitas and/or pine nuts: Toasted for crunch and nuttiness—pepitas often win for a more budget-friendly option.
Lacinato kale: Also called dinosaur kale; it holds up well when roasted and blends beautifully with apples.
Sage leaves: Fresh sage brings an earthy note that pairs perfectly with squash.
Fresh thyme sprigs: Tiny herb leaves add subtle brightness and depth.
Gala apple: Sweet and tender, this apple variety keeps its shape without getting mushy.
Apple cider vinegar: For the dressing, adding a tang that balances the sweetness.
Minced garlic: Just a touch to add savory warmth without overpowering.
Dijon mustard: Gives a little zip and helps emulsify the dressing.
Maple syrup: A hint of natural sweetness in the dressing to tie it all together.
Sea salt and freshly ground black pepper: Essential for seasoning throughout.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Roasted Delicata Squash with Apples Recipe is how easy it is to customize. Feel free to swap out herbs or nuts based on what you have on hand, or adjust it to suit dietary needs.

Nut-Free: I’ve made this without pepitas or pine nuts before—just double the seeds or omit entirely for a simple yet delicious version.
Spicy Twist: Sometimes I toss in a pinch of red pepper flakes or swap sage for rosemary to give it a bold kick.
Greens Swap: If kale isn’t your thing, baby spinach or Swiss chard works wonderfully and wilts faster.
Sweetness Adjustments: Depending on apple sweetness, I sometimes reduce the maple syrup in the dressing or add a splash more vinegar for balance.

How to Make Roasted Delicata Squash with Apples Recipe

Step 1: Prep and Roast the Squash and Onions

Preheat your oven to 425°F and line a baking sheet with parchment paper to avoid sticking. Halve your delicata squash lengthwise, scoop out the seeds, and slice into ½-inch thick pieces—this size helps them roast evenly without drying out. Halve your pearl onions for tender sweetness. Arrange both on the sheet and drizzle with olive oil, then sprinkle with sea salt and pepper. Toss gently to coat everything well. Spread the pieces out so they have plenty of room—crowding will cause steaming instead of roasting. Pop it in the oven and roast for 25 to 30 minutes, turning halfway through if needed, until the squash is golden on all sides and onions are soft with brown edges. I love how this step builds the base flavor; it brings out natural sugars and depth you just can’t beat.

Step 2: Make the Dressing and Toast Seeds

While the squash and onions roast, whisk together your dressing in a small bowl—extra-virgin olive oil, apple cider vinegar, minced garlic, Dijon mustard, a little maple syrup, plus salt and pepper. This vinaigrette is bright with a hint of sweetness, perfect for coating the kale and apples later. Next, toast the pepitas or pine nuts in a dry skillet over medium-low heat, stirring frequently, for about 2 minutes or until fragrant and slightly browned. This step adds a toasty crunch and to me, it’s a game changer for texture contrast.

Step 3: Toss Everything Together and Warm It Up

In a medium mixing bowl, combine torn lacinato kale, chopped sage, and thyme leaves. Add your warm roasted squash and onions, diced gala apple, half the toasted pepitas, and half the dressing. Toss gently to coat everything lovely and evenly. Transfer to an oven-safe serving dish—this is a trick I picked up to serve it warm right at the table. Pop it into the oven for 8 to 10 minutes so the apples soften just a bit and the kale wilts slightly without losing its vibrancy. Right before serving, drizzle the remaining dressing over the top and sprinkle with the remaining pepitas for that gorgeous finishing touch.

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Pro Tips for Making Roasted Delicata Squash with Apples Recipe

Even Slices for Even Roasting: Try to cut the squash into uniform ½-inch pieces so they cook through at the same rate without burning.
Don’t Skip Toasting the Seeds: Toasted pepitas or pine nuts add so much texture—and you’ll want that crunch against the soft squash and apples.
Dressing Balance: Taste the dressing before tossing and adjust the vinegar or syrup to your preference—sometimes apples are sweeter or tarter depending on the season.
Don’t Overcook the Kale: The kale should just wilt when you warm the dish in the oven; too long and it loses its lovely color and texture.

How to Serve Roasted Delicata Squash with Apples Recipe

Roasted Delicata Squash with Apples Recipe - Serving

Garnishes

I usually finish this dish with some extra toasted pepitas for crunch and a few fresh thyme leaves to echo the flavors inside. Sometimes a light sprinkle of flaky sea salt adds that perfect little burst of savoriness right at the end.

Side Dishes

This recipe pairs beautifully with roasted chicken or pork tenderloin. On busy nights, I serve it alongside simple quinoa or a buttery mashed potato to complete a cozy meal.

Creative Ways to Present

For holiday dinners, I like to serve this Roasted Delicata Squash with Apples Recipe in a large, shallow baking dish, garnished with whole fresh herbs and a handful of pomegranate seeds for a pop of color and tartness. It makes the table feel festive and inviting.

Make Ahead and Storage

Storing Leftovers

Once you’ve roasted and combined everything, cool the dish to room temperature before covering with foil or an airtight lid. Store it in the fridge for up to 3 days. I always find the flavors deepen after a day, so leftovers are often better!

Freezing

I’ve tried freezing this dish, but the kale and apples soften quite a bit after thawing. If you want to freeze it, I recommend prepping just the roasted squash and onions without tossing with kale and apples, then adding fresh when you reheat.

Reheating

To reheat, I loosely cover the dish with foil and warm it in a 425°F oven for about 12 to 15 minutes, just until everything is heated through and the kale softens slightly. This keeps it from getting mushy or dried out like microwaving can cause.

FAQs

Can I use a different type of squash instead of delicata?

Absolutely! But keep in mind that delicata’s thin, edible skin and sweet flavor make it ideal for this recipe. If using butternut or acorn squash, peel and cut it similarly, but roasting time might be a bit longer depending on thickness.
Do I have to use pearl onions, or can I substitute?

You can swap pearl onions with small shallots or even red onions sliced thinly. They provide that mild, sweet onion flavor, which complements the squash well.
How do I make this recipe vegan or allergen-friendly?

This recipe is already plant-based! To make it nut-free, simply omit the pine nuts and pepitas or replace with toasted sunflower seeds for crunch.
Can I prepare this dish entirely in advance?

Yes! You can roast the squash and onions ahead of time, then toss with the fresh kale, apples, and dressing just before warming up the dish. This keeps the kale crisp and apples fresh.

Final Thoughts

This Roasted Delicata Squash with Apples Recipe is one of those dishes I love because it brings warmth and brightness with every bite. It’s simple enough to whip up on a busy weeknight, but it feels like something special your family and friends will ask for again and again. The balance of sweet, savory, and fresh herbs is a total crowd-pleaser in my book, and the make-ahead option makes me feel like a kitchen superhero. Give this recipe a try—you might just find your new favorite fall side!