Simple fall squash, honeycrisp apples and onions and a touch of cinnamon, this Sheet Pan Fall Veggie Roast fills the house with warmth. With an easy sheet pan method, you’ll have a whole stash of prepped veggies in no time. These seasonal roasted veggies make for a great side dish to serve with simple Brown Butter Crispy Chicken Thighs, Aircrisp Steak Tips or Traeger Grilled Picanha Steak. Bookmark this one for later because we also like to tuck roasted veggies leftovers into our morning breakfast frittatas.
The grocery list.
- 2 cups butternut squash, peeled and cut into cubes — This big and beautiful fall squash is a staple in our house during the months of September to about March. This is a vegetable that is typically available year-round but best starting early fall through winter.
- 1 cup honeynut squash, peeled and cut into cubes– Honeynut squash looks like the baby version of a butternut squash. You can find these at local farmer’s markets from late September through October. Inside, the flesh is a deep orange and the flavor is even sweeter than butternut squash. You can eat the skin of a honeynut squash once roasted as it becomes very tender but I prefer to skin these.
- 2-3 tablespoons olive oil — The king of cooking oils in our house. Feel free to swap with avocado oil or coconut oil as you wish.
- 1 teaspoon kosher salt — A little salt goes a long way and it brightens the flavor of these sweet roasted veggies.
- 1 large honeycrisp apple, cubed — We are absolutely in love with honeycrisp apples, they are sweet and crisp and extra juicy. The variety of apples is astounding. Feel free to swap for the favorite variety in your house.
- 1 large sweet onion, quartered — We are layering the sweet with each of these selected veggies. You can swap this sweet onion for a yellow onion but it will change the flavor profiles just slightly.
- 1 teaspoon cinnamon — Adding a touch of warmth to this roasted dish and layering up the fall flavors.
- 1 teaspoon flaky salt — Cooking with kosher salt is a way to impart flavor during the cook and then finishing the dish with these large crystal flaky salt is a way to get the flavor pop and texture crunch throughout enjoying the final dish.
The preparation of Sheet Pan Fall Veggie Roast.
It couldn’t be any simpler. Most of the preparation of this dish is passive time while the sheet pan is roasting in the oven. In addition to the passive time, the most of the prep is done in peeling in cubing the ingredients.
To start, preheat the oven to 425°F. When roasting veggies you want a piping hot oven to not only cook the inside of the tough squash but to brown and crisp the exterior of each piece. This adds a caramelized flavor as well as some great texture.
While the oven is preheating, prepare the remaining ingredients. Peel and cube the butternut squash and honeynut squash as well as cubed the apple and onion. This makes quick work of the cooking phase if all your ingredients are prepared and waiting. Toss the squash with olive oil and salt on a baking sheet and get those in the oven first. You’ll work in batches with the ingredients because the swaths takes much longer to cook than the apples and onions.
Once the squash has cooked for about 25 minutes, remove the pan from the oven, toss and add the apples and onions. Return the full sheet to the oven and roast for an additional 20 minutes. Remove the fully roasted pan from the oven, sprinkle with cinnamon and flaky salt and serve!
Fall flavors and simple sheet pan methods.
These vegetables and apples are typically available year-round. We are fortunate to live in a world in which the stores are well-stocked. With that, it can be challenging to shop with the seasons. If you choose to shop year-round, it can curb a craving for particular flavors. If you can find local farmer’s markets and support local and seasonal veggies not only is that a great way to support local but the flavors will shine.
Doubling down on delicious flavors and an easy sheet pan method. There is nothing like dirtying one dish and meal-prepping or serving up a load of veggies as a side with ease.
Looking for more sheet pan meals?
Here are a few to try:
Lastly, if you make this Sheet Pan Fall Veggie Roast recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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- Preheat the oven to 425°F.
- Toss the butternut squash and honeynut squash with the olive oil and kosher salt. Spread the squash on a large baking sheet in a single layer. Roast the squash for 25 minutes.
- Remove the squash from the oven and toss. To the sheet pan add the honeycrisp apple and onion. Place the sheet pan back in the oven to roast for an additional 15-20 minutes until the squash is lightly browned and the apples and onions are soft.
- Sprinkle the sheet pan with cinnamon and flaky sea salt and serve.