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Cook Time:15 minsAdditional Time:30 minsTotal Time:45 minsServings:4Yield:4 servings, about 1 cup eachJump to Nutrition Facts
Cook Time:15 minsAdditional Time:30 minsTotal Time:45 minsServings:4Yield:4 servings, about 1 cup each
Cook Time:15 mins
Cook Time:
15 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:4 servings, about 1 cup each
Yield:
4 servings, about 1 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2poundsdelicata squash (about 2 large)1medium red onion, sliced2tablespoonsextra-virgin olive oil, divided¼teaspoonsalt1teaspoonchopped fresh rosemary1tablespoonmaple syrup1tablespoonDijon mustard
Cook Mode(Keep screen awake)
Ingredients
2poundsdelicata squash (about 2 large)
1medium red onion, sliced
2tablespoonsextra-virgin olive oil, divided
¼teaspoonsalt
1teaspoonchopped fresh rosemary
1tablespoonmaple syrup
1tablespoonDijon mustard
DirectionsPreheat oven to 425 degrees 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.TipsEasy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.Originally appeared: EatingWell Magazine, November/December 2010
Directions
Preheat oven to 425 degrees 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.TipsEasy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.
Preheat oven to 425 degrees 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.
Tips
Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.
Originally appeared: EatingWell Magazine, November/December 2010
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Nutrition Facts(per serving)164Calories7gFat26gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
