Baked Delicata Squash with Onions and Rosemary

Ingredients

• 2 delicata squash (or other winter squash)
• 1 yellow or sweet onion, sliced
• 2 Tbsp extra-virgin olive oil (plus more for oiling pan)
• 2 tsp maple syrup (optional, for a touch of sweetness)
• A few generous pinches sea salt
• 2 tsp fresh rosemary, de-stemmed and minced

Instructions

1. Preheat oven
1. Preheat oven to 350° F.
2. Lightly oil a 9X13-inch glass baking dish or line a half sheet pan with parchment paper.
2. Prep squash (10 min)
1. Slice off the ends of each squash.
2. Cut each squash in half, then stand each piece upright (so it lays flat on the cutting board) and cut in half lengthwise.
3. Remove seeds with a spoon, making sure to scrape out all of the pulp.
4. Place each piece flat-side down on the cutting board and slice into 1/2” half moons.

Chef Tip: Delicata’s thin skin is edible — so no peeling is needed. If subbing another squash like butternut, you’ll peel it first and then cut into similarly sized slices or chunks so all the pieces cook evenly.

3. Season & toss (5 min)
1. Combine squash and onions in a large bowl.
2. Drizzle with olive oil and toss to coat.
3. Add maple syrup, salt, and rosemary; toss again.
4. Spread evenly into your prepared baking dish.
4. Roast until tender (35–40 min)
1. Cover with foil and roast until the squash is fork-tender and the onions are golden at the edges, about 35 minutes for a sheet pan, or 40 minutes for a glass baking dish.
2. Be careful when removing foil not to burn yourself with the steam escaping from the dish.