Roasted Red Onions and Delicata Squash

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

 

Thin-skinned delicata squash has an edible peel, helping this side come together quickly.

Yield:

Serves 6 (serving size: about 1 cup)

Recipe from

Recipe Time

Hands-on: 5 Minutes
Total: 30 Minutes

Nutritional Information

Calories 120
Fat 3.6 g
Satfat 1.5 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 2 g
Carbohydrate 22.7 g
Fiber 3.2 g
Cholesterol 5 mg
Iron 1.2 mg
Sodium 205 mg
Calcium 63 mg

Ingredients

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
Cooking spray
3 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Place a baking sheet in oven. Preheat oven to 475° (leave pan in oven).

2. 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Adam Hickman,

October 2013