Recipe Library
Roasted Delicata Squash & Onions
Caramelized delicata wedges and sweet red onion slices roast until tender and golden, then glisten under a warm maple-Dijon-rosemary glaze. The squash's thin, edible skin stays silky while the flavors turn rich, sweet, and savory in every bite.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 4
Nutrition per Serving
- Calories
- 164
- Protein
- 2g
- Carbs
- 26g
- Fat
- 7g
- Fiber
- 7g
- Sugar
- 8g
- Sodium
- 204mg
Ingredients
- 2 pounds delicata squash (about 2 large)
- 1 medium red onion, sliced
- 2 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon salt
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
Instructions
- Preheat oven to 425 degrees F.
- Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet.
- Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes.
- Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.