Sheet Pan Roasted Squash with Cider Vinaigrette is an easy and light side-dish that’s perfect for weeknight dinner or Thanksgiving!

Two camps.

One camp for those that like to decorate for Christmas even before Halloween is over. Still a mystery to me.

Second camp for those that don’t mention Christmas until after Thanksgiving. I definitely identify more with camp number two up until Sunday when I ordered stockings for the whole family. Oops!

I couldn’t pass up a deal for these classic red velvet stockings that will have our names on them. Plus, I didn’t realize how much fun it is to celebrate a holiday now that we have a child! Dear God. I want all the things! 

Sheet Pan Roasted Squash with Cider Vinaigrette

I was thinking about all the fun traditions we get to start like, do we load up the car and search for a real Christmas tree? Or do we get a fake one? Do I make hot chocolate before we go Christmas tree shopping? Do we see Santa? I spent at least an hour on Sunday practically giddy at all these new experiences! 

Sheet Pan Roasted Squash with Cider Vinaigrette

Curious, which camp does your loyalty lie? I won’t judge. 

Okay, before we disperse on this lovely Wednesday, I’ve got another epic side-dish for you. This Sheet Pan Roasted Squash with Cider Vinaigrette is super easy to throw together during the week. Because I know getting veggies can be tricky especially during the holiday madness.

Sheet Pan Roasted Squash with Cider Vinaigrette

BUT! This side dish would also be fabulous for Thanksgiving. Sliced acorn squash roasted and then drizzled with a cider vinaigrette. Light, delicious, and easy to make. Veggies never looked so good. 

Print Recipe

Sheet Pan Roasted Squash with Cider Vinaigrette

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients:

  • 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 your oven to 425 degrees. Spray a baking sheet with non-stick cooking spray. Place the acorn squash and red onion on the baking sheet and toss with 2 tbsp of olive oil, salt, and pepper. Roast the veggies for about 2o to 25 minutes or until golden brown.
  2. While the veggies roast, in a medium saucepan over high heat boil the apple cider. Reduce the heat to low and then simmer for about 12 minutes. Remove the saucepan from the heat.
  3. In a bowl whisk together the mustard, vinegar, reduced apple cider, 1 tbsp of olive oil, salt and pepper. Pour the cider vinaigrette over the veggies and garnish with parsley.
All images and text ©
Sheet Pan Roasted Squash with Cider Vinaigrette

In conclusion, Sheet Pan Roasted Squash with Cider Vinaigrette is the epitome of autumn comfort and flavor. It’s a side dish that adds warmth and richness to any meal, making it a seasonal favorite.