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Roasted Delicata Squash & Onions

November/December 2010

Your rating: None Average: 3.8 (51 votes)

Roasting intensifies delicata squash’s flavor. Seasoned with rosemary and maple, this recipe’s great with pork or turkey.


Roasted Delicata Squash & Onions  Recipe

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

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

Preparation

  1. Preheat oven to 425°F.
  2. 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.
  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.

Nutrition

Per serving: 164 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 26 g carbohydrates; 3 g added sugars; 2 g protein; 6 g fiber; 203 mg sodium; 599 mg potassium.

Nutrition Bonus: Vitamin A (430% daily value), Vitamin C (52% dv).

Carbohydrate Servings: 1

Exchanges: 2 starch, 1 1/2 fat


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