Herb Roasted Squash with Grape Relish

Sheet-pan roasting is a modern American shortcut that coaxes deep flavor from simple produce. Herb-slicked delicata squash meets a bright grape relish with honey, red wine vinegar, and toasted walnuts for sweet-savory contrast.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 320 cal
• 9g protein
• 34g carbs
• 18g fat
• 3g fiber

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Ingredients

• 2 medium delicata squash
• 2 cups seedless red grapes
• 3 tbsp extra-virgin olive oil
• 2 tsp chopped fresh rosemary
• 2 tsp fresh thyme leaves
• 3 minced garlic cloves
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1 tbsp red wine vinegar
• 1 tsp honey
• 1 small minced shallot
• 1/3 cup chopped toasted walnuts
• 1/2 cup crumbled goat cheese
• 2 tbsp chopped fresh parsley

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment. Scrub the squash, trim the ends, halve lengthwise, and scoop out the seeds.
2. 2Slice the squash into 3/4-inch half-moons and toss on the pan with most of the olive oil, rosemary, thyme, garlic, salt, and pepper until every piece is glossy and coated.
3. 3Spread the squash in a single layer so the pieces are not crowded. Roast for 18 minutes, then flip each piece so the cut sides can caramelize.
4. 4While the squash finishes, halve the grapes and stir them in a bowl with the remaining olive oil, red wine vinegar, honey, minced shallot, and salt. Let the relish sit so the grapes soften slightly and release juice.
5. 5Return the pan to the oven and roast another 12 to 15 minutes until the squash is deeply golden at the edges and tender when pierced with a fork.
6. 6Pull the pan, scatter the toasted walnuts over the hot squash, and let everything rest 2 minutes so the nuts warm through.
7. 7Spoon the grape relish generously over the roasted squash, letting the sweet-tart juices pool on the pan.
8. 8Dot with crumbled goat cheese and finish with chopped parsley. Serve straight from the sheet pan while the cheese softens into the warm squash.