Roasted Fennel with Delicata Squash and Apples Recipe

• Shallot: Thinly sliced and pickled to add a bright, tangy kick that cuts through the richness.
• Apple cider vinegar or white balsamic vinegar: For pickling the shallots, lending acidity and depth.
• Fennel bulbs: Sliced to roast and develop its gentle licorice flavor and tender texture.
• Delicata or acorn squash: Both work wonderfully roasted, offering sweetness and a creamy bite.
• Crisp apples (Honeycrisp or Granny Smith): To bring freshness and a subtle tartness balancing the dish.
• Extra-virgin olive oil: The key to beautifully roasted, caramelized veggies.
• Kosher salt & freshly ground black pepper: Essential for seasoning and enhancing all the natural flavors.
• Toasted, chopped hazelnuts or pepitas: Adds a lovely crunch and nutty depth.
• Pomegranate seeds: Jewels of sweetness and a vivid pop of color that makes this dish as pretty as it is delicious.
• Fresh parsley: For a bright, herbal finish.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

This Roasted Fennel with Delicata Squash and Apples Recipe is wonderfully flexible, so don’t hesitate to tweak it based on what you have or prefer. It’s an open canvas where flavors and textures can be adjusted with ease.

• Swap the squash: Try butternut or kabocha squash if delicata isn’t available—they’ll bring their own sweetness and creaminess.
• Nut alternatives: Use walnuts or pecans instead of hazelnuts or pepitas for different nutty flavors and textures.
• Add herbs: Rosemary or thyme roasted with the veggies provide a woodsy aroma that complements the sweetness.
• Make it vegan: Keep everything plant-based and serve with a drizzle of maple syrup or balsamic reduction for a touch of sweetness.

How to Make Roasted Fennel with Delicata Squash and Apples Recipe

Step 1: Prepare the Pickled Shallots

Start by preheating your oven to 400ºF. While that warms up, thinly slice your shallot and toss it in a small bowl with apple cider vinegar and half a teaspoon of kosher salt. Let those shallots mingle and soften a bit while the veggies roast—it’s a simple trick that builds layers of flavor.

Step 2: Toss and Arrange the Veggies

On a large rimmed baking sheet, combine the sliced fennel, delicata squash half-moons, and apple wedges. Drizzle with extra-virgin olive oil, sprinkle with kosher salt and freshly ground black pepper, and toss everything with your hands until the veggies are evenly coated. For even roasting, transfer some of the mixture to a second baking sheet so they’re spread out in a single layer—this ensures everything crisps up beautifully.

Step 3: Roast Until Golden and Tender

Pop those sheets in the oven and roast for 35 to 45 minutes, giving them a stir or a gentle shake halfway through. You’re looking for deep golden edges and tender bites—the signature hallmarks of this dish’s cozy goodness.

Step 4: Assemble and Garnish

When the veggies are perfectly roasted, transfer them to a serving platter. Scatter the tangy pickled shallots, toasted hazelnuts, popping pomegranate seeds, and fresh parsley on top. The colors, textures, and flavors all come alive in this final step—now it’s ready to wow your guests or simply brighten your own dinner table.

How to Serve Roasted Fennel with Delicata Squash and Apples Recipe

Garnishes

Garnishes are where you can have a little fun and add that extra wow factor. The toasted hazelnuts or pepitas provide a satisfying crunch, pomegranate seeds lend jewel-like bursts of sweetness, and fresh parsley adds a vibrant green contrast. You might also try a sprinkle of flaky sea salt or a drizzle of good-quality aged balsamic vinegar for a tangy finish.

Side Dishes

This recipe pairs beautifully with roasted chicken, pork tenderloin, or a hearty grain bowl. Serve it alongside creamy mashed potatoes, quinoa salad, or even a rich polenta—we love how the sweet and savory roasted veggies complement a variety of mains.

Creative Ways to Present

For a show-stopping presentation, arrange the roasted veggies in a colorful bed and sprinkle garnishes with intention across the top. Serve on a rustic wooden board for cozy gatherings or layer the salad in clear glass bowls to show off its beautiful colors at dinner parties. Individual servings in small ramekins also make for a lovely starter or side plate.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Roasted Fennel with Delicata Squash and Apples Recipe can be stored in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making it a fantastic make-ahead option for busy weeknights or meal prep.

Freezing

If you want to freeze this dish, it’s best to do so before adding the fresh garnishes like pomegranate seeds and parsley, which don’t freeze well. Store the roasted veggies and pickled shallots in freezer-safe containers for up to two months. Thaw in the refrigerator overnight before reheating.

Reheating

To reheat, spread the leftovers on a baking sheet and warm in a 350ºF oven until heated through and slightly crisped, about 10-15 minutes. This helps revive the textures much better than microwaving, which can make the veggies soggy.

FAQs

Final Thoughts

This Roasted Fennel with Delicata Squash and Apples Recipe is a spectacular way to bring warmth and vibrant flavors to your table. It’s one of those dishes that feels both cozy and elegant — perfect for sharing with family or friends on a crisp autumn night. Give it a try, and I promise you’ll want to make it again and again!

If you’re looking for a delightful way to celebrate fall’s bounty, this Roasted Fennel with Delicata Squash and Apples Recipe is an absolute must-try. It’s a cozy, flavorful dish that brings together the sweet, savory, and tangy in perfect harmony—think tender roasted vegetables with a crisp apple pop and a little zing from pickled shallots that’ll make your taste buds sing!

Ingredients You’ll Need

Simple, fresh, and seasonal — these ingredients come together beautifully in this Roasted Fennel with Delicata Squash and Apples Recipe. Each element plays a vital role, whether it’s the natural sweetness from the apples or the subtle anise flavor from the fennel, ensuring a dish that’s rich in both taste and texture.

• Shallot: Thinly sliced and pickled to add a bright, tangy kick that cuts through the richness.
• Apple cider vinegar or white balsamic vinegar: For pickling the shallots, lending acidity and depth.
• Fennel bulbs: Sliced to roast and develop its gentle licorice flavor and tender texture.
• Delicata or acorn squash: Both work wonderfully roasted, offering sweetness and a creamy bite.
• Crisp apples (Honeycrisp or Granny Smith): To bring freshness and a subtle tartness balancing the dish.
• Extra-virgin olive oil: The key to beautifully roasted, caramelized veggies.
• Kosher salt & freshly ground black pepper: Essential for seasoning and enhancing all the natural flavors.
• Toasted, chopped hazelnuts or pepitas: Adds a lovely crunch and nutty depth.
• Pomegranate seeds: Jewels of sweetness and a vivid pop of color that makes this dish as pretty as it is delicious.
• Fresh parsley: For a bright, herbal finish.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

This Roasted Fennel with Delicata Squash and Apples Recipe is wonderfully flexible, so don’t hesitate to tweak it based on what you have or prefer. It’s an open canvas where flavors and textures can be adjusted with ease.

• Swap the squash: Try butternut or kabocha squash if delicata isn’t available—they’ll bring their own sweetness and creaminess.
• Nut alternatives: Use walnuts or pecans instead of hazelnuts or pepitas for different nutty flavors and textures.
• Add herbs: Rosemary or thyme roasted with the veggies provide a woodsy aroma that complements the sweetness.
• Make it vegan: Keep everything plant-based and serve with a drizzle of maple syrup or balsamic reduction for a touch of sweetness.

How to Make Roasted Fennel with Delicata Squash and Apples Recipe

Step 1: Prepare the Pickled Shallots

Start by preheating your oven to 400ºF. While that warms up, thinly slice your shallot and toss it in a small bowl with apple cider vinegar and half a teaspoon of kosher salt. Let those shallots mingle and soften a bit while the veggies roast—it’s a simple trick that builds layers of flavor.

Step 2: Toss and Arrange the Veggies

On a large rimmed baking sheet, combine the sliced fennel, delicata squash half-moons, and apple wedges. Drizzle with extra-virgin olive oil, sprinkle with kosher salt and freshly ground black pepper, and toss everything with your hands until the veggies are evenly coated. For even roasting, transfer some of the mixture to a second baking sheet so they’re spread out in a single layer—this ensures everything crisps up beautifully.

Step 3: Roast Until Golden and Tender

Pop those sheets in the oven and roast for 35 to 45 minutes, giving them a stir or a gentle shake halfway through. You’re looking for deep golden edges and tender bites—the signature hallmarks of this dish’s cozy goodness.

Step 4: Assemble and Garnish

When the veggies are perfectly roasted, transfer them to a serving platter. Scatter the tangy pickled shallots, toasted hazelnuts, popping pomegranate seeds, and fresh parsley on top. The colors, textures, and flavors all come alive in this final step—now it’s ready to wow your guests or simply brighten your own dinner table.

How to Serve Roasted Fennel with Delicata Squash and Apples Recipe

Garnishes

Garnishes are where you can have a little fun and add that extra wow factor. The toasted hazelnuts or pepitas provide a satisfying crunch, pomegranate seeds lend jewel-like bursts of sweetness, and fresh parsley adds a vibrant green contrast. You might also try a sprinkle of flaky sea salt or a drizzle of good-quality aged balsamic vinegar for a tangy finish.

Side Dishes

This recipe pairs beautifully with roasted chicken, pork tenderloin, or a hearty grain bowl. Serve it alongside creamy mashed potatoes, quinoa salad, or even a rich polenta—we love how the sweet and savory roasted veggies complement a variety of mains.

Creative Ways to Present

For a show-stopping presentation, arrange the roasted veggies in a colorful bed and sprinkle garnishes with intention across the top. Serve on a rustic wooden board for cozy gatherings or layer the salad in clear glass bowls to show off its beautiful colors at dinner parties. Individual servings in small ramekins also make for a lovely starter or side plate.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Roasted Fennel with Delicata Squash and Apples Recipe can be stored in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making it a fantastic make-ahead option for busy weeknights or meal prep.

Freezing

If you want to freeze this dish, it’s best to do so before adding the fresh garnishes like pomegranate seeds and parsley, which don’t freeze well. Store the roasted veggies and pickled shallots in freezer-safe containers for up to two months. Thaw in the refrigerator overnight before reheating.

Reheating

To reheat, spread the leftovers on a baking sheet and warm in a 350ºF oven until heated through and slightly crisped, about 10-15 minutes. This helps revive the textures much better than microwaving, which can make the veggies soggy.

FAQs

Final Thoughts

This Roasted Fennel with Delicata Squash and Apples Recipe is a spectacular way to bring warmth and vibrant flavors to your table. It’s one of those dishes that feels both cozy and elegant — perfect for sharing with family or friends on a crisp autumn night. Give it a try, and I promise you’ll want to make it again and again!