Introduction

Delicata Squash and Apple Stacks are a delightful combination of tender squash and sweet, cinnamon-spiced apples layered into a beautiful, flavorful dish. Perfect as a side or a light vegetarian main, this recipe balances sweetness and savory herbs effortlessly for an autumn-inspired treat.

The image shows two small stacks of sliced fruit on a light pink plate with a handle, placed on a white marbled surface. Each stack has four layers: the bottom and third layers are thick slices of red apple with a smooth, shiny surface; the second layer is a light beige banana slice with a soft texture; the top layer is a bright yellow ring of roasted or grilled squash with a slightly charred surface, sprinkled with tiny dark specks of seasoning. A few dark red dried cranberries or berries sit on top and around the stacks, adding a touch of color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 delicata squash, about 10 oz each
4 medium apples (Honeycrisp recommended, or any firm baking apple)
Cinnamon, to taste
2 tablespoons fresh thyme leaves
¼ cup dried cranberries
Honey, for drizzling

Instructions

Step 1: Preheat the oven to 350°F. Line two baking sheets with silicone mats or foil sprayed generously with nonstick spray. Position two oven racks as close as possible to the center of the oven.
Step 2: Cut the tops and bottoms off each delicata squash. Slice each squash in half lengthwise and scoop out the seeds. Using a mandoline, slice each half into ¼-inch thick half-moons.
Step 3: Arrange the squash slices in a single layer on one baking sheet. Sprinkle with cinnamon and ½ tablespoon of fresh thyme leaves. Flip the slices over and repeat the seasoning on the other side.
Step 4: Cover the squash with foil and bake for 30 minutes, flipping the slices halfway through baking.
Step 5: While the squash cooks, core the apples and slice them into ¼-inch thick rings using the mandoline.
Step 6: Arrange the apple rings in a single layer on the second baking sheet. Sprinkle with cinnamon and ½ tablespoon of thyme leaves, then flip over and season the other side.
Step 7: Bake the apples uncovered for 20 minutes, flipping halfway through.
Step 8: Once both squash and apples are cooked, divide them into 6 stacks by alternating slices of squash and apple rings. Sprinkle dried cranberries on top and drizzle with honey before serving.

Tips & Variations

Use a mandoline for even, consistent slices that cook uniformly.
Substitute fresh thyme with rosemary or sage for a different herb flavor.
Try adding a sprinkle of chopped walnuts or pecans on top for added crunch.
Choose tart apples like Granny Smith if you prefer less sweetness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The stacks may soften upon reheating, so refreshing with a little extra honey or cinnamon can enhance the flavor.

How to Serve

Two small stacks of fruit slices sit on a white plate with a handle. Each stack has about five layers, starting with a red apple slice at the bottom, followed by a yellow fruit slice, a white or light brown thick layer in the middle, another red apple slice, and topped with a yellow spiral-shaped fruit slice sprinkled with a dark spice. Small dark red dried fruit pieces are placed on top and scattered around the plate. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, but delicata squash is preferred because it has a tender skin and sweet flavor that works well in this dish. Other winter squashes like acorn or butternut may require longer cooking and peeling.

Do I have to peel the delicata squash?

No, delicata squash skins are edible and become tender when cooked, so peeling is not necessary. Just be sure to wash the skin thoroughly before slicing.

Delicata Squash and Apple Stacks Recipe

Print Recipe

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4.9 from 56 reviews

Delicata Squash and Apple Stacks are a delightful autumn-inspired side dish featuring tender, cinnamon-spiced delicata squash and sweet baked apples layered with fresh thyme, dried cranberries, and a drizzle of honey. This elegant yet simple recipe is perfect for a cozy meal or holiday feast, combining warming spices with fresh, natural sweetness.

Author: Marco
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Delicata Squash

2 delicata squash, about 10 oz each
Cinnamon, to taste
1 tablespoon fresh thyme leaves (divided)

Apples

4 medium apples (Honeycrisp or any firm baking apple)
Cinnamon, to taste
½ tablespoon fresh thyme leaves

Toppings

¼ cup dried cranberries
Honey, for drizzling

Instructions

Preheat and prepare oven: Preheat oven to 350°F (175°C). Line two baking sheets with Silpat silicone baking mats or foil sprayed generously with nonstick spray. Position two oven racks as close as possible to the center of the oven for even baking.
Prepare delicata squash: Trim the tops and bottoms off each squash, cut in half lengthwise and scoop out the seeds. Using a mandoline, slice each squash half into ¼-inch thick half-moon pieces. Arrange squash slices in a single layer on one baking sheet.
Season and bake squash: Sprinkle the squash pieces evenly with cinnamon and ½ tablespoon of fresh thyme leaves. Flip each piece and repeat the seasoning. Cover the baking sheet with foil and bake for 30 minutes, flipping the pieces halfway through to ensure even cooking.
Prepare apples: While the squash is baking, core the apples and slice into ¼-inch thick rings using a mandoline. Arrange apple rings in a single layer on the second baking sheet.
Season and bake apples: Sprinkle apples with cinnamon and ½ tablespoon fresh thyme leaves. Flip each apple ring and repeat the seasoning. Bake uncovered for 20 minutes, flipping halfway through baking.
Assemble stacks: Once both squash and apples are baked, divide them into 6 equal stacks, alternating squash half-moons and apple rings to create layered stacks.
Garnish and serve: Sprinkle the stacks with dried cranberries and drizzle lightly with honey. Serve warm and enjoy this flavorful, visually appealing dish.

Notes

You can substitute other firm baking apples like Granny Smith or Fuji if Honeycrisp are unavailable.
Use fresh thyme for best flavor; dried thyme can be used but reduce quantity by half.
Mandoline slicing ensures uniform thickness for even baking but be careful when slicing.
Covering the squash during baking helps retain moisture, making them tender.
Adjust honey drizzle to your preferred level of sweetness.
These stacks can be prepared ahead and reheated gently in the oven before serving.

Keywords: Delicata squash, apple stacks, baked squash and apples, autumn side dish, vegetarian side, cinnamon thyme recipe