Published On: October 14, 2026Categories: Recipes

Glazed Autumn Squash with Apples and SageServes: 4–6
Prep Time: 15 minutes
Cook Time: 30–35 minutes

Ingredients

  • 2 honeynut squash
  • 2 apples, such as Honeycrisp or Gala
  • 2 tablespoons olive oil
  • 2 tablespoons butter, divided
  • 2 tablespoons honey, plus more for finishing
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 6–8 fresh sage leaves, thinly sliced
  • ½ cup walnuts, roughly chopped
  • 1 teaspoon apple cider vinegar, optional
  • Pinch of flaky sea salt, for finishing

Instructions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Prepare the squash. Cut the honeynut squash in half lengthwise and scoop out the seeds. Cut into ½- to ¾-inch slices. The skin is edible, so there’s no need to peel it.
  3. Season and roast. Toss the squash with olive oil, honey, cinnamon, salt, and pepper. Arrange in a single layer on the baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and caramelized around the edges.
  4. Toast the walnuts. Add the walnuts to a dry skillet over medium-low heat. Toast for 3–5 minutes, stirring frequently, until fragrant. Remove and set aside.
  5. Caramelize the apples. Core and thinly slice the apples. Melt 1 tablespoon butter in the same skillet over medium heat. Add the apples and brown sugar. Cook for 5–7 minutes, stirring occasionally, until softened and golden but still holding their shape.
  6. Add the sage. Reduce the heat to low and add the remaining tablespoon of butter and fresh sage. Cook for another 1–2 minutes, until the sage becomes fragrant. Stir in the apple cider vinegar, if using, to balance the sweetness.
  7. Combine. Transfer the roasted squash to a serving dish. Spoon the caramelized apples and sage over the top and sprinkle with toasted walnuts.
  8. Finish and serve. Drizzle with a little extra honey and add a pinch of flaky sea salt.

Farm Kitchen Tip

For an extra cozy fall flavor, add a small pinch of nutmeg or ground ginger to the squash before roasting. This makes a great side dish for roasted chicken or pork, but it’s also hearty enough to serve over wild rice or farro for a vegetarian meal.