Paleo Roasted Delicata Squash & Onions

By ROBandSEAN

Ingredients

• 2 pounds delicata squash (about 2 large)
• 1 medium red 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

Step 1

Preheat oven to 425°F. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into ½-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.
Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.