Roasted Squash with Apple Salsa is a vibrant dish that brings together the earthy sweetness of squash and the zesty freshness of apples. The tender, caramelized squash pairs perfectly with the crisp, tangy salsa, creating a delightful contrast of textures. In just under an hour, you’ll have a dish that’s as visually stunning as it is delicious, making it ideal for both weeknight dinners and special occasions.

This recipe is a celebration of fall flavors, with warm spices enhancing the natural richness of the squash and a hint of citrus brightening the apple salsa. Each bite offers a harmonious blend of sweet, savory, and tangy notes, leaving your taste buds craving more. It’s a simple yet impressive dish that’s sure to become a seasonal favorite.

Ingredients for Roasted Squash with Apple Salsa

For the squash:
- 2 (or more) acorn or delicata squash, seeds and guts removed, sliced ½″ thick
- Extra-virgin olive oil, for drizzling
- Honey, for drizzling
- Sea salt and fresh black pepper
For the salsa (yields about 3 cups):
- 2 cups diced apple (about 1 large apple, such as Honeycrisp or Granny Smith)
- ½ cup scallions, chopped
- ¼ cup corn kernels (fresh, frozen, or canned)
- ½ jalapeño pepper, seeded and minced (adjust to taste for spice level)
- ¼ cup fresh lime juice (about 2 limes)
- ¼ cup chopped fresh cilantro (substitute parsley if preferred)
- Honey, for drizzling
- Sea salt and fresh black pepper

Step-by-Step Instructions

Prepare the squash: Preheat your oven to 400°F (200°C). Toss the squash slices with olive oil, honey, salt, and pepper until evenly coated.
Roast the squash: Arrange the slices in a single layer on a baking sheet. Roast for 30-40 minutes, flipping halfway through, until the slices are golden brown and the skin is tender.
Make the salsa: While the squash roasts, combine the diced apple, scallions, corn, jalapeño, lime juice, cilantro, a drizzle of honey, and pinches of salt and pepper in a medium bowl. Mix well.
Chill the salsa: Taste and adjust seasonings as needed. Refrigerate the salsa for 30 minutes to allow the flavors to meld.
Serve: Arrange the roasted squash slices on a platter and top generously with the chilled apple salsa. Enjoy warm or at room temperature!

Perfect Pairings: Serving Suggestions

This Roasted Squash with Apple Salsa shines as a side dish or a light main course. Pair it with grilled chicken or roasted pork for a hearty meal, or serve it alongside a quinoa salad for a vegetarian-friendly option. For a cozy fall dinner, add a warm slice of crusty bread and a dollop of goat cheese on the side.

Make It Your Own: Recipe Variations

Feel free to customize this recipe to suit your taste! Swap the acorn squash for butternut or kabocha varieties, or use mango instead of apple in the salsa for a tropical twist. If you prefer a spicier kick, leave the jalapeño seeds in or add a pinch of chili flakes. For a nutty crunch, sprinkle toasted pumpkin seeds over the finished dish.

Time-Saving Tips for Busy Cooks

To save time, prep the squash and salsa ingredients the night before. Store the sliced squash in an airtight container in the fridge, and mix the salsa (minus the lime juice and cilantro) in a separate container. When ready to cook, simply roast the squash and add the lime juice and cilantro to the salsa for a fresh finish.

Storage and Reheating Made Easy

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the squash on a baking sheet and warm in a 350°F oven for 10-15 minutes. The salsa is best served cold, so keep it separate until ready to enjoy. For a quick lunch, toss the roasted squash and salsa into a grain bowl with greens and a drizzle of dressing.

Equipment You’ll Need

For this recipe, a sharp chef’s knife and sturdy cutting board are essential for slicing the squash and dicing the apple. A rimmed baking sheet ensures even roasting, and a medium mixing bowl is perfect for tossing the salsa. If you’re using frozen corn, a small colander helps drain any excess moisture before adding it to the mix.