Delicious and easy and not too sweet.
Roasted Delicata Squash & Onions
From EatingWell: November/December 2010
Roasting intensifies delicata squash’s flavor. Seasoned with rosemary and maple, this recipe’s great with pork or turkey.
10 Reviews for Roasted Delicata Squash & Onions
I bought Delicata Squash at Albertsons and made this recipe for New Years Day dinner. The squash looked like a small pumpkin and was hard to cut up. Although the squash was tasty the skin was completely inedible, very tough. I would recommend removing the skin in the future.
This is an easy to make, great tasting recipe. The combination of mustard and maple syrup, in small quantities, makes the flavors subtle. I cook the onion on the stove first and then add to the squash midway in the roasting process so that the onions are truly cooked (I don't like raw onion).
The squash is called delicata because its skin is thin enough not to need peeling - another great advantage this recipe
This squash recipe was so good! I am not a big fan of red onions, but they nicely caramelized and were sweet. Even my husband who does not typically like squash had seconds. I don't make squash very often simply because it takes so long, but this was easy - just cut it, add oil and seasonings, and let bake while making the rest of dinner. Couldn't be easier! This is a keeper. Oh, and I used butternut squash since my local store didn't have any delicata.
I'm always looking for squash recipes which don't include brown sugar and cinnamon. The Dijon added a nice spiciness to the dish and the maple: a little sweet (but not too sweet). I accidentally added too much salt but if you aren't as clumsy as I, the suggested amount is a good suggestion.
It was easy, simple and very flavorful--highly recommended.
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