Sheet Pan Roasted Squash with Cider Vinaigrette

Why You’ll Love This Recipe

This sheet pan dish is both vibrant and flavorful, making it a standout side for any table. The natural sweetness of acorn squash pairs beautifully with caramelized red onions, while the cider vinaigrette ties it all together with a bright, tangy finish. It’s easy to prepare, requires minimal cleanup, and brings out the best of autumn flavors in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

four acorn squashes, seeded and cut into 1/2-inch thick slices
1 large red onion, sliced into small wedges or sliced thinly
3 tbsp olive oil, divided
1 cup apple cider
1 1/2 tbsp whole grain mustard
1 tbsp red wine vinegar
2 tbsp chopped fresh parsley
salt and pepper to taste

Directions

1. Preheat oven to 425°F (220°C).
2. Place squash slices and red onion on a large sheet pan. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat evenly.
3. Spread vegetables into a single layer and roast for 25–30 minutes, flipping halfway, until squash is tender and lightly caramelized.
4. Meanwhile, prepare the vinaigrette: In a small saucepan, simmer apple cider over medium heat until reduced by half (about 10 minutes).
5. Whisk in mustard, red wine vinegar, and remaining 1 tablespoon olive oil. Season with salt and pepper to taste.
6. Drizzle roasted squash and onions with the warm vinaigrette.
7. Sprinkle with fresh parsley and serve immediately.

Servings and timing

Serves: 6 people
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

• Substitute delicata squash or butternut squash for acorn squash.
• Add roasted apples or pears alongside the squash for a sweet contrast.
• Sprinkle with toasted walnuts or pecans for extra crunch.
• For a spicier kick, add a pinch of red pepper flakes to the vinaigrette.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes until warmed through. Avoid microwaving if possible, as it may soften the squash too much.

FAQs

Can I make the vinaigrette ahead of time?

Yes, the cider vinaigrette can be made a day in advance and reheated gently before serving.

Do I need to peel the acorn squash?

No, the skin of acorn squash is tender and edible when roasted.

Can I use apple cider vinegar instead of red wine vinegar?

Yes, apple cider vinegar will complement the flavors nicely, though it will be slightly sharper.

Can I roast the squash and onions on separate pans?

Yes, if your sheet pan is crowded, dividing them ensures better caramelization.

Is this recipe vegan?

Yes, this recipe is naturally vegan.

Can I double this recipe for a larger group?

Absolutely just use two sheet pans and rotate them halfway through roasting.

What can I serve this with?

It pairs beautifully with roasted chicken, or turkey, or as part of a vegetarian spread.

Can I use bottled apple cider instead of fresh?

Yes, bottled cider works fine. Just make sure it’s not too sweetened.

How do I prevent the squash from becoming soggy?

Don’t overcrowd the pan give each slice space to roast rather than steam.

Can I add cheese to this recipe?

Yes, crumbled feta or goat cheese makes a delicious topping before serving.

Conclusion

Sheet Pan Roasted Squash with Cider Vinaigrette is a simple yet elegant dish that showcases the flavors of fall. With tender, caramelized squash, savory onions, and a tangy cider vinaigrette, it’s both refreshing and comforting. Whether for a holiday meal or a weeknight dinner, this recipe is a versatile favorite you’ll return to again and again.

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