Step 1

Combine the squash, onion, celery, and apple in a single layer on a sheet pan. (If you have a perforated pan, now’s the time to use it.)

Step 2

Transfer to the oven and steam for 25 minutes.

Step 3

Drizzle the schmaltz over the produce and season with the salt, sage, and pepper. Toss to evenly coat, then spread back in an even layer. (If you used a perforated pan in step 2, switch to a solid sheet pan at this step.)

Step 4

Open the oven door to vent the steam.

Step 5

Return to the oven and roast until browned and tender, 15 minutes.

Step 6

Serve hot on top of a grain bowl or alongside stuffing, mashed potatoes, and turkey—no matter the time of year!