Herb Roasted Squash with Apples & Tomatoes

Mediterranean kitchens have long paired late-harvest squash with bright herbs on a single hot pan. Here delicata or butternut halves roast beside firm apples and tomatoes, finished with rosemary, thyme, and lemony olive oil.

Serves 4 · 12 min prep · 22 min cook

Estimate for one serving

• 210 cal
• 3g protein
• 32g carbs
• 10g fat

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Ingredients

• 1 1/2 lb delicata or butternut squash
• 2 medium firm apples
• 3 medium late-season tomatoes
• 2 tbsp chopped fresh rosemary
• 2 tbsp leaves fresh thyme
• 1/4 cup chopped fresh parsley
• 4 garlic cloves
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Halve the squash lengthwise, scoop out seeds if needed, then cut into half-moons half-inch thick so they roast evenly.
3. 3Core the apples and cut into wedges roughly the same size as the squash pieces; leave the skins on for color and texture.
4. 4Cut the tomatoes into thick wedges and smash the garlic cloves lightly with the side of a knife.
5. 5Pile the squash, apples, tomatoes, and garlic onto the sheet pan. Drizzle with the oil and lemon juice, then scatter the rosemary, thyme, salt, pepper, and red pepper flakes over everything.
6. 6Toss thoroughly with your hands or tongs until every piece is glossy and coated, then spread into a single layer with a little space between pieces.
7. 7Roast for 18 to 22 minutes, flipping once halfway, until the squash is tender and golden at the edges, the apples are caramelized, and the tomatoes have collapsed and released juices.
8. 8Remove the pan, taste a piece of squash, and adjust seasoning with a pinch more salt if needed.
9. 9Scatter the fresh parsley over the hot vegetables, give one gentle toss, and transfer to a warm platter.
10. 10Serve immediately as a hearty vegetable main, spooning the pan juices over each portion.