Sometimes, life needs a little sheet pan (also known as a tray bake) meal that keeps things easy on the clean up. This packed sheet pan is a little different on the flavor side than your typical fall round up and I made it that way on purpose — a boring / simple technique doesn’t mean boring / simple flavor too afterall!
The squash roasts alongside the fennel wedges ahead of the apples, since they need a little more time in the oven. This process helps turn them sweet and a little jammy at the edges once they’ve had some time at 425°F. Leave a bit of the core on each wedge of fennel so they hold together when you flip them, if you prefer! Use two pans here also, even though it feels like extra dishes. Crowded vegetables steam instead of browning, and the dark, caramelized edges are genuinely the best, best part of a sheet pan meal.
The apples go in halfway through because apples cook faster than squash (as I mentioned) — easy to understand! If they do go in at the start, you’ll sadly find that they’ll slump into more of an applesauce consistency before the squash is even tender. Added them in at the flip, that way they soften and pick up some color while still holding their shape. Honeycrisp or Pink Lady are what you want, something firm and a little tart works best! I went with honeycrisp in the photos for reference.
Then there’s the finishing drizzle, which is my favorite part! White miso, maple syrup, rice vinegar, and grated ginger get whisked with warm water until pourable, and then that pour goes right over the final plating. Miso and maple both burn quickly at high heat, so don’t add it in during the oven time or you’ll lose the salty, savory aspect that makes this work! Toasted pepitas and the chopped fennel fronds you saved go over the top of the drizzle, and its essentially perfect and complete by this point!
This sheet pan dish is meant as a side next to just about anything, but if you toss a can of chickpeas onto the pans from the start and serve it over arugula, it could easily become dinner all on its own. One note if you’re cooking gluten-free: most white miso is rice-based, but some brands use barley, so don’t forget to check the label.
If you make it, tag me @herbyeater on TikTok or Instagram. I want to see!
Sheet Pan Acorn Squash, Apple & Fennel with Miso Maple Drizzle
Equipment
- 2 rimmed half sheet pans
- Large mixing bowl
- Small bowl and whisk
- Sharp chef’s knife
- Small skillet (optional, for pepitas)
Ingredients
Sheet Pan
- 1 medium acorn squash about 2 lb / 900g
- 1 large fennel bulb, fronds reserved about 10 oz / 300g
- 2 crisp apples, such as Honeycrisp or Pink Lady about 12 oz / 350g
- 3 tbsp extra virgin olive oil, divided 40g
- 1 tsp Diamond Crystal kosher salt 3g, plus a pinch for the apples
- ½ tsp freshly ground black pepper 1g
- 1 tbsp fresh thyme leaves 2g
Miso Maple Drizzle
- 2 tbsp white miso 36g
- 2 tbsp pure maple syrup 40g
- 1 tbsp unseasoned rice vinegar 15g
- 1 tsp freshly grated ginger 5g
- 1–2 tbsp warm water 15–30g
To Finish
- ¼ cup pepitas, toasted 35g
- reserved fennel fronds, chopped
- flaky sea salt
Instructions
- Heat the oven to 425°F (220°C) with racks in the upper and lower thirds.
- Halve the acorn squash, scoop out the seeds, and slice into ½-inch half-moons. Leave the skin on. It softens in the oven and is completely edible.
- Trim the fennel stalks, saving the fronds. Halve the bulb and cut into ½-inch wedges, keeping a bit of core on each so they hold together.
- In a large bowl, toss the squash and fennel with 2 tablespoons olive oil, the salt, pepper and thyme. Spread across both pans in a single layer with some space between pieces. Crowding means steaming, and steaming means no caramelization.
- Roast for 15 minutes.
- Meanwhile, core the apples and cut each into 8 wedges. Toss with the remaining 1 tablespoon olive oil and a pinch of salt.
- Flip the squash and fennel, tuck the apples onto the pans, and swap the pans between racks. Roast another 18–22 minutes, until the squash is fork-tender and browned at the edges and the apples are soft but still holding their shape.
- While that roasts, whisk the miso, maple syrup, rice vinegar and ginger until smooth. Add warm water a tablespoon at a time until it’s pourable.
- If your pepitas aren’t toasted, toast them in a dry skillet over medium heat for 3–4 minutes, shaking the pan, until they start to pop.
- Move everything to a platter (or serve straight off the pan, thats okay too). Drizzle with the miso maple sauce, then top with pepitas, fennel fronds and a little flaky salt.
Notes
Delicata squash works the same way and cooks a few minutes faster.
Firm pears can stand in for the apples.
For a soy-free version, use chickpea miso.
Swap thyme for chopped fresh sage if needed and available.
Gluten free: most white miso is rice-based, but some brands may contain gluten; make sure to check your labels! Optional Add-ins
A drained can of chickpeas on the pans from the start
A red onion cut into wedges
Pomegranate arils (at the end as added garnish). Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Keep the drizzle separate, where it’ll last about a week.
Reheat at 400°F (200°C) for 8–10 minutes to bring back some crispness.