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Roasted Delicata Squash & Onions

  • 15 m
  • 45 m
EatingWell Test Kitchen
“Roasting intensifies delicata squash's flavor. Seasoned with rosemary and maple, this recipe's great with pork or turkey.”


    • 2 pounds delicata squash (about 2 large)
    • 1 medium red onion, sliced
    • 2 tablespoons extra-virgin olive oil, divided
    • ¼ teaspoon salt
    • 1 teaspoon chopped fresh rosemary
    • 1 tablespoon maple syrup
    • 1 tablespoon Dijon mustard


  • 1 Preheat oven to 425°F.
  • 2 Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into ½-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet.
  • 3 Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes.
  • 4 Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.
  • Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.
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