My Fall Favorite

I love this time of year. The air gets crisp. The leaves turn gold. It feels right to eat something warm and sweet from the oven. This dish is my fall favorite. It has roasted squash, tangy cheese, and a little crunch. It makes the whole kitchen smell like happiness.

Doesn’t that smell amazing? I think food should comfort you. This one does. The squash gets soft and caramelized. The goat cheese adds a creamy bite. It matters because a good meal can turn an ordinary day into a small celebration. What is your favorite smell from the kitchen in autumn?

A Little Kitchen Story

I learned to make this from my friend Marie. She brought it to a potluck years ago. I took one bite and my eyes got wide. I had to have the recipe. I still laugh at that. I followed her around all night with my little notepad.

Her trick was the apple. She said it adds a fresh surprise. You roast it right with the squash. It gets tender but still keeps its shape. That sweet crunch next to the soft squash is magic. It matters because the best recipes are often shared between friends.

Why The Order Matters

Now, let’s talk about roasting. The recipe says to put the squash cut-side down. Do not flip it! This is important. That flat side gets delicious and brown. It creates a perfect little cup for the vinaigrette later.

You add the apple wedges later. They cook faster than the squash. If you put them in at the start, they would turn to mush. We don’t want mush. We want perfect, tender apple wedges. Fun fact: pepitas are just pumpkin seeds without the white shell! Do you prefer your apples soft or crunchy in recipes?

The Magic of the Vinaigrette

This isn’t just oil and vinegar. It’s a flavor bath. You mix the vinegar and sugar first. The sugar dissolves and tames the vinegar’s sharpness. Then you add the shallot and cilantro.

When you pour it over the hot squash, something wonderful happens. The warm veggies soak up all that tangy, herby goodness. The little bit of red pepper flake gives it a gentle warmth. It ties everything together. It’s the secret to the whole dish.

Putting It All Together

Assembly is the fun part. Move your squash and apple to a pretty platter. Drizzle that lovely vinaigrette all over. Then, the final touches. Crumble the cool goat cheese on top. It will get a little soft from the heat.

Last, sprinkle on the pepitas. They give you that happy crunch in every bite. You can serve it warm or at room temperature. It’s perfect for a weeknight or for guests. If you made this, would you eat it as a side dish or as your main meal?

Ingredients:

Ingredient	Amount	Notes
Red wine vinegar	3 tablespoons	For the vinaigrette
Sugar	1 tablespoon	For the vinaigrette
Table salt	⅛ teaspoon	For the vinaigrette
Shallot, minced	3 tablespoons	For the vinaigrette
Fresh cilantro, chopped	2 tablespoons	For the vinaigrette
Extra-virgin olive oil	2 tablespoons	For the vinaigrette
Red pepper flakes	¼ teaspoon	For the vinaigrette
Butternut squash	1 (2¼- to 2¾-pound)	Peeled, seeds removed, sliced 1-inch thick
Extra-virgin olive oil, divided	3 tablespoons	For the squash and apple
Table salt	1 teaspoon	For the squash and apple
Apple (Gala, Fuji, or Braeburn)	1	Unpeeled, cored, cut into ½-inch wedges
Goat cheese	2 ounces (½ cup)	Crumble before using
Pepitas	2 tablespoons	Roasted

A Sweet, Savory, and Crunchy Autumn Plate

Hello, my dear. Come sit a moment. Let’s talk about my favorite fall vegetable. Butternut squash is like a sweet, orange hug from the garden. Roasting it makes the edges all caramelized and lovely. Doesn’t that smell amazing? We’ll mix it with crisp apple and a tangy little dressing. Then we’ll finish it with creamy goat cheese and crunchy pepitas. It’s a beautiful dance of flavors and textures. I make this when the leaves start to turn. It always feels like a celebration on a plate.

Now, let’s get our hands busy. First, we make the vinaigrette. It’s so simple. This lets the flavors get friendly while we work. (A hard-learned tip: make sure the sugar dissolves completely. No one wants a grainy surprise!) Then, we tackle the squash. Peeling can be a chore, but it’s worth it. Be sure to scrape off that thin, stringy layer under the skin. It makes the squash so much nicer to eat.

Step 1: Grab a small bowl. Stir the red wine vinegar, sugar, and salt together. Keep stirring until you can’t feel the sugar grains anymore. Then, stir in the minced shallot, chopped cilantro, olive oil, and red pepper flakes. Set this aside. Its job is to wait and get tasty.

Step 2: Move your oven rack to the very bottom. Heat your oven to 450 degrees. Now, prepare the squash. Trim off the ends and peel it all around. Cut it in half lengthwise and scoop out the seeds. Lay each half cut-side down. Slice it into 1-inch thick half-moons. I still laugh at the shapes sometimes. They look like little orange smiles.

Step 3: Put your squash pieces in a big bowl. Add 2 tablespoons of olive oil and the salt. Toss it all gently with your hands. Spread the pieces on a baking sheet, cut-side down. This helps them get that beautiful brown color. Roast them for about 15 minutes. You’ll start to smell that wonderful, toasty scent.

Step 4: While that roasts, core your apple. Cut it into wedges. Toss them in the now-empty bowl with the last tablespoon of oil. When the timer goes, pull the sheet out. Tuck the apple wedges between the squash pieces, cut-side down too. Don’t flip the squash! Put it all back in the oven for about 8 more minutes. Why do we put the apples in later? Share below!

Step 5: Everything should be tender and browned on the bottoms. Carefully move it all to a pretty platter. Drizzle that waiting vinaigrette all over. Then, crumble the soft goat cheese on top. Finally, sprinkle with the roasted pepitas for a perfect crunch. Serve it warm. I love how the cool cheese melts just a little.

Cook Time: 25–30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Side Dish, Salad

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change its outfit for you. Here are a few ways to play. Maple & Bacon: Use maple syrup in the dressing. Add crispy bacon bits with the pepitas. So savory and sweet! Herb Swap: Use fresh thyme or sage instead of cilantro. It smells like a cozy holiday. Nutty Change: Swap pepitas for toasted walnuts or pecans. They add a deeper, earthy crunch. Which one would you try first? Comment below!

Serving It Up Just Right

This dish is wonderful all on its own for a light lunch. For dinner, it shines beside simple things. Try it with a roasted chicken or some pan-seared pork chops. It’s also lovely on a bed of fresh spinach. The warm squash wilts the leaves just a bit. For drinks, a crisp apple cider is perfect. For the grown-ups, a glass of chilled white wine pairs beautifully. Which would you choose tonight?

Keeping Your Squash Salad Happy

This dish is best fresh. But leftovers are a treat for tomorrow’s lunch. Store them in a sealed container in the fridge. It will keep for two days.

I don’t recommend freezing it. The squash gets too mushy when thawed. The apple loses its nice texture, too.

To reheat, use your oven or toaster oven. A microwave will make it soggy. Spread it on a small tray at 350 degrees until just warm.

You can roast the squash ahead of time. Let it cool and refrigerate for two days. Assemble with fresh apple and vinaigrette when ready. This saves so much time on a busy night.

Batch cooking helps us eat well when we’re tired. It turns a good meal into a gift for your future self. I once forgot I had prepped the squash. Finding it was like a little treasure in my fridge!

Have you ever tried storing a roasted veggie dish this way? Share below!

Little Fixes for Big Flavor

Is your squash not browning? Your oven rack might be too high. Always use the lowest position for the best roast. I remember when my squash stayed pale. Moving the rack down fixed it perfectly.

Is the vinaigrette too sharp? The sugar needs to fully dissolve. Keep stirring the vinegar, sugar, and salt. It should not feel gritty at all.

Are the pepitas not crunchy? Buy raw pepitas and toast them yourself. Just a few minutes in a dry pan does the trick. This small step makes a big difference.

Getting a good brown on the squash matters. It creates sweet, deep flavors you will love. And toasting your own pepitas gives you control. You can make them as golden and crispy as you like.

These fixes build your cooking confidence. You learn to trust your eyes and your taste buds. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, all the ingredients here are naturally gluten-free.

Q: Can I make any part ahead? A: Absolutely. Make the vinaigrette and roast the squash up to two days early.

Q: I don’t have goat cheese. What can I use? A: Feta cheese or even ricotta salata would be lovely swaps.

Q: Can I double this for a crowd? A: You can! Use two baking sheets. Switch their oven positions halfway through roasting.

Q: Any optional add-ins? A: A handful of dried cranberries adds a nice sweet chew. *Fun fact: Butternut squash is actually a fruit!*

Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings a little warmth to your table. The mix of sweet squash and tangy cheese is so good. It feels like a hug in a bowl.

I love hearing about your cooking adventures. Your stories make my day brighter. Tell me all about it.

Have you tried this recipe? Give your experience in the comments below. I read every single one.

Happy cooking!

—Grace Ellington.