Roasted Delicata Squash with Apples

This roasted delicata squash recipe is the ultimate fall side! Creamy squash pairs with onions, apples & herbs to make an aromatic, sweet & tangy dish.

Roasted Delicata Squash Recipe

If you’ve never roasted delicata squash, get ready to fall in love! When winter squash starts popping up at farmers markets and in grocery stores each year, I’m excited to get my hands on any of it – acorn squash, butternut, sugar pie pumpkins, and more. But out of all of them, delicata is my favorite squash by far. For one, it’s easy to work with. You can actually eat the skin, so there’s no need to peel it! In fact, the contrast of the creamy flesh with the lightly chewy skin is so good that I think it’s better with the peel on.

Then, of course, it’s absolutely delicious. Nicknamed the “sweet potato squash,” it has a sweet, velvety flesh that caramelizes beautifully in the oven. I love to eat roasted delicata squash on its own, straight off the baking sheet, but this year, I’ve been making this easy, delicious recipe with apples and sage on repeat. It’s filled with cozy fall flavor, and it’s make ahead-friendly, so it’d be a great choice for a Thanksgiving feast!

How to Cook Delicata Squash

To prep the squash, start by halving it lengthwise. Then, use a spoon to scoop out the seeds and the stringy flesh. Cut the seeded squash halves into thick slices – I aim for 1/2-inch half-moons. Toss the pieces with olive oil, salt, and pepper and spread them in a single layer on a rimmed baking sheet. Bake until they’re golden brown on all sides. Unlike larger winter squash, which can take up to an hour to cook, cooking delicata squash takes no time at all! It’ll be ready in about 20 to 25 minutes.

Use this method as the first step in this recipe or any of these other delicata squash recipes:

It’s also delicious on its own as a simple veggie side!

How to cook delicata squash

A dish we enjoyed in Madison while visiting Sub-Zero and Wolf last month loosely inspired this recipe. Upon arrival, their chef cooked us a family-style feast made with freshly picked produce from their awe-inspiring garden. One dish in particular – made with delicata squash, apples, and a sort of tangy vinaigrette – stood out to me. It was beautiful, and I loved the contrast of the savory roasted squash with the crisp fall apples.

Delicata squash on a baking sheet

My Roasted Delicata Squash Recipe Ingredients

When I got home, I took that apple + squash idea with me to the market to make a dish of my own. This recipe was the result. It’s aromatic, sweet & tangy – a new favorite in our house. Here’s what I added to round out my apples and squash:

  • Roasted pearl onions add sweet, caramelized flavor.
  • Kale gives it beautiful flecks of green.
  • Sage and thyme make this dish taste like autumn! They add cozy, fresh notes.
  • A tangy apple cider-Dijon vinaigrette makes the whole thing pop.
  • And a sprinkle of toasted pepitas adds nuttiness and crunch.

Let’s cook!

How to make roasted delicata squash

To make this recipe, start by roasting the squash and onions. Using our new Wolf oven’s convection setting, which ensures consistent heat throughout the oven, my squash turned out perfect – tender on the inside and caramelized on the outside. If you have a convection setting, I recommend using it here. Otherwise, just bake until your squash is beautifully golden brown.

Next, toast the pepitas with a big pinch of salt. You can toast your pepitas in the oven, but I love toasting nuts and seeds over my gas cooktop because, well, it’s faster. My old gas stove would burn them if I wasn’t careful, (kitchen fires are the epic food blog fail!), but I love how precise our Wolf cooktop is.

Toasted pepitas

When the squash and onions are ready, toss them with the kale, apples, herbs, and the tangy cider-Dijon dressing. Next, I like to pop the final dish back in the oven for a few minutes, just to wilt the kale a bit. Drizzle the remaining dressing on top just before serving, and enjoy!

Roasted Delicata Squash Recipe

Roasted Delicata Squash Serving Suggestions

Serve this recipe right away, or prep it a few hours in advance for holiday gatherings. See the recipe below for reheating instructions. If you’re making it for an everyday dinner, pair it with a cooked protein of your choice, or toss in some roasted chickpeas to make it a full meal.

If you’re adding it to a holiday spread, it would be great with lemony green beans, roasted beets, cauliflower mashed potatoes, a fall salad, or any of these Thanksgiving side dishes. Don’t forget the apple pie or apple crumble for dessert!

Roasted Delicata Squash with Apples

More Roasted Vegetable Recipes

If you love this roasted delicata squash, try one of these roasted vegetable recipes next:

5.0 from 4 reviews

Roasted Delicata Squash with Apples

Prep time
Cook time
Total time
This roasted delicata squash recipe is perfect for Thanksgiving! See the notes for a make-ahead option, or serve it straight out of the oven.
Recipe type: Side dish, main dish
Serves: 4 as a side
  • 2 delicata squash, halved lengthwise and seeded, cut into ½-inch pieces
  • ½ cup pearl onions, sliced in half
  • Extra virgin olive oil, for drizzling
  • 2 tablespoons pepitas and/or pine nuts
  • 2 cups torn lacinato kale (2 to 3 leaves)
  • 6 sage leaves, chopped
  • Leaves from 3 thyme sprigs
  • 1 small gala apple, diced
  • Sea salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • ½ garlic clove, minced
  • ¼ teaspoon Dijon mustard
  • ⅛ teaspoon maple syrup
  • sea salt and freshly ground black pepper
  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Place the squash and onions on the baking sheet and drizzle with olive oil and generous pinches of salt and pepper. Toss to coat and arrange on the sheet so that they’re not touching. Roast until the squash is golden brown on all sides and until the onions are soft and browned, 25 to 30 minutes.
  3. Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, garlic, mustard, maple syrup, and a pinch of salt and pepper. Set aside.
  4. In a small pan over medium-low heat, toss the pepitas with a pinch of salt and cook until toasted, stirring frequently, for about 2 minutes. Set aside.
  5. In a medium mixing bowl, combine the kale, sage, and thyme. Add the warm roasted squash and onions, the apples, half the pepitas, and half the dressing. Toss to coat. Transfer to an oven-safe serving dish. (If you’re making this dish in advance stop here and follow the saving/reheating instructions in the notes below).
  6. Place the serving dish into the oven for 8 to 10 minutes, or until the apples and kale are warm and the kale is just wilted. Just before serving, drizzle with the remaining dressing, and top with the remaining pepitas.
Make-ahead instructions:
Once the roasted vegetables are transferred to the serving dish, cool to room temp. Cover with foil and chill the dish until ready to reheat (Ideally, make this around 4 hours in advance). When ready to reheat, preheat the oven to 425°. Loosen the foil and bake, very loosely covered for 12 to 15 minutes or until everything is heated through. Just before serving, drizzle with the remaining dressing, and top with the remaining pepitas.


Special thanks to Sub-Zero and Wolf for partnering on this post!


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Rate this recipe (after making it):  

  1. Allie

    This sounds amazing! I have a sage plant so I’m gonna make this over the weekend.

  2. Ginger

    Looks terrific! Definitely an ‘add’ to our holiday table. I don’t see the reheating instructions…..

    • Jeanine Donofrio

      just fixed – thank you for pointing that out! I hope you enjoy the squash 🙂

  3. Amazing! I had delicate squash for the first time recently – it’s sweetness and deliciousness was divine. Thanks for sharing!


  4. Jan LeTourneau

    I was looking for those instructions too, I don’t see them.

    • Jeanine Donofrio

      It’s in the notes section under the regular recipe instructions.

  5. Susan

    I am looking forward to trying this, especially since the last time I fed my husband kale, he didn’t offer his usual complaints.

  6. Angela from

    This looks absolutely delicious!

  7. SO stunning — it’s literally asking to be the star of the Thanksgiving spread!

  8. Julie

    I’ve been making a version of this for awhile now and it gets repeatedly made until the squash disappears from the stores. I use Roasted red onion instead. I also season the delicata with tumeric and cumin and a dash of all spice. Sometimes some roasted chickpeas are added to make it even more substantial. Roasting whole cloves of garlic and adding those gives it a nice edge, too.

  9. Deborah

    I have never heard of a Delicata squash. You have gotten me curious to experiment should I be able to find one in my Virginia grocery store. Is the flavor more like a sweet winter squash or a savory summer squash?

  10. interesting source of inspiration for this recipe and the tweak you made to it, must have been interesting visiting the Wolf factory in Madison, thank you for sharing all of this, i love the side dishes too!

  11. D. Aaronson

    Made this tonight and it was Amazing! I will definitely be adding this to our Thanksgiving menu. Thank you!!

  12. GoMovies

    I LOVE sweet potatoes!

  13. Maureen

    I just made this and it is perfect. I thought there might not be sufficient dressing but it is just right. I will be making this all winter unless delicate squash runs out at my grocery store. Has anyone ever microwaved left overs?

    • Maureen

      Sorry – delicata. Good old spell check.

    • Jeanine Donofrio

      Hi Maureen, so glad you enjoyed it!

  14. Annika

    This is a delicious side dish. I had never had delicata squash before but happened to see it at Trader Joe’s right before this recipe was posted. It felt like an omen when I saw the recipe so next time grocery shopping, I bought all the ingredients. I served it at a dinner party last evening and everybody really liked it. Even one person who said he normally doesn’t care much for any kind of squash. None of us had tried delicata squash before. Very yummy! I just saw you have another recipe that includes farro and chickpeas -two of my favorites – so next I will try that.

    • Jeanine Donofrio

      Hi Annika,

      I’m so glad the recipe was a hit with everyone! Thanks for coming back to let me know! I hope you love the recipe with the chickpeas and farro 🙂

  15. Coco

    This was outrageously good! I made it for Thanksgiving this year and everyone adored it. The dressing is perfect and the pepitas are icing on the cake. Absolutely wonderful – thank you!

    • Jeanine Donofrio

      Hi Coco! I’m so incredibly happy to hear that everyone enjoyed it!!

  16. Jen

    It’s that time of year when squash fills our CSA box and I’m scrambling to find dinner recipes to use them! I’m so pleased I gave this one a shot – I added a lot more kale, used roasted red onion, combined pepitas with pine nuts. It was insanely delicious with a nice bite and came together so easily. The real test for me was how it would taste reheated and eaten for lunch the next day — I heated it up on the stove with a nonstick skillet and topped it with two fried & runny eggs. Amazing. Can’t wait to

    • Jeanine Donofrio

      Hi Jen! I’m so thrilled this was a it! Ooh, I love that egg idea 🙂

  17. Torrey Ratay

    Looks delicious. Where is that copper serving pan from?

    • Jeanine Donofrio

      Thanks! I got it on Etsy really cheap (a no-name brand), I think I just searched “copper pans” or “french cookware.” Hope that helps!

  18. Mary Kay Naioti

    I really enjoy delicata squash, yet this was better than any other recipe I’ve tried. I also used red onion, mixed in some quinoa and topped with craisins, making it into a meal.
    Delicious and flavorful!

    • Jeanine Donofrio

      I’m so glad you loved the recipe! I love the idea of adding quinoa to this to make it a meal – yum!

  19. Sueja

    If you can’t find delicata squash, what other squash would be a good replcement

    • Jeanine Donofrio

      Hi Sueja, I’d make it with roasted sweet potatoes – cut them into about 1-inch cubes and the baking time should be about the same. Or you could use acorn squash, but depending on the squash, it’s skin can be tougher and less desirable to eat. Hope that helps!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.