Thin-skinned delicata squash has an edible peel, helping this side come together quickly.
1 tablespoon unsalted butter, melted
1 tablespoon chopped fresh thyme
1 tablespoon honey
2 teaspoons olive oil
3 garlic cloves, sliced
2 (12-ounce) delicata squashes, halved lengthwise, seeded, and cut into 1/2-inch slices
1 (1-pound) red onion, cut into 12 wedges
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons chopped fresh flat-leaf parsley
How to Make It
Place a baking sheet in oven. Preheat oven to 475° (leave pan in oven).
Combine first 5 ingredients in a large bowl, stirring with a whisk. Add squash and onion; toss gently to coat. Sprinkle vegetable mixture with 1/4 teaspoon salt and 1/4 teaspoon pepper. Carefully remove preheated pan from oven; coat pan with cooking spray. Arrange vegetable mixture in a single layer on pan. Bake at 475° for 20 minutes or until tender, turning once. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and chopped parsley.
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I've never had Delicata squash before and was skeptical about eating the skin, but the dish was wonderfully delicious. My husband gave this dish his highest rating - and he's a guy that doesn't like summer or winter squash. This dish does make a beautiful presentation and would be perfect for a dinner party or holiday gathering.
Excellent dish, perfect for company or casual dinner. We served with a turkey breast. This was the first time we ate delicata squash and I will definitey make this again. The roasted onions were delicious on their own as well.
This was a very nice change of pace for us. LIke everyone else, I was really surprised that the skin was tender enough to eat, but it was. The only thing I did different was add some dried cranberries in when roasting the squash, which were good but chewy. Should had added those a minute before it was done cooking, I think.
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