I love that everything about this dish screams of words like “fall harvest” and “abundance.” Don’t get me wrong, I love a good summer dish as much as the next southern-bred gal but there is something about foods that nourish in such an incredible way while bringing warmth and comfort to the table. I love it’s mild sweetness paired with the creaminess of the squash and mild bite of the onion.
This one only takes about 10 minutes hands-on and 30-minutes in the oven to give you a gorgeous and delectable, top-notch dish to round out your fall or winter table.
We paired this with sides of barley and gently cooked, garlicky chard finished with fresh squeezed lemon juice.
Maple-Roasted Delicata Squash with Red Onion
- 3 Medium Delicata Squash about 3 pounds, halved lengthwise, seeded, and cut into 1/3-1/2-inch thick slices
- 2 Medium Red Onions halved lengthwise and sliced lengthwise into thin wedges
- 5 Garlic Cloves peeled and minced
- 4-5 Fresh Thyme Sprigs or about a teaspoon dried
- ¼- ½ teaspoon Red-Pepper Flakes or to desired heat
- 3 tablespoons Extra-Virgin Olive Oil
- 2-3 tablespoons Maple Syrup
- Sea Salt & Freshly Cracked Black Pepper
- Preheat the oven to 425°F degrees
- Note: You will need an "over-sized"/extra large cookie sheet for this or two standard size sheets. This makes a large amount.
- Place the squash, red onion, garlic, thyme, and red pepper flakes in a large mixing bowl. Drizzle with olive oil and maple syrup, and sprinkle with salt and pepper; toss to coat.
- Spread vegetables evenly on baking sheet(s). Bake the squash, turning half way through cooking, until tender and browned, 25 to 30 minutes.
- Taste and season again with more salt and pepper, if desired.