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Roasted Delicata Squash & Onions
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
1Preheat oven to 425°F.
2Cut 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.
3Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes.
4Combine 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.