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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 5 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 120
  • Fat: 3.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 2g
  • Carbohydrate: 22.7g
  • Fiber: 3.2g
  • Cholesterol: 5mg
  • Iron: 1.2mg
  • Sodium: 205mg
  • Calcium: 63mg

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. 1. Place a baking sheet in oven. Preheat oven to 475° (leave pan in oven).
  2. 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.

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