Source: www.eatingwell.com
Ingredients:
2 pounds delicata squash (about 2 large) 1 medium sweet onion, sliced 2 tablespoons extra-virgin olive oil, divided 1/4 teaspoon salt 1 teaspoon chopped fresh rosemary 1 tablespoon maple syrup 1 tablespoon Dijon mustard
Preparation:
- Preheat oven to 425°F.
- Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet.
- Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes.
- Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.