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Roasted Red Onions and Delicata Squash

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

 

Hands-on time 5 mins
Total time 30 mins
Yield Serves 6 (serving size: about 1 cup)
Thin-skinned delicata squash has an edible peel, helping this side come together quickly.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.