Roasted Delicata Squash with Onions

In the same vein of branching out with new CSA offerings - like with tomatillos over the summer - we tried delicata squash this fall. We tried it first in this new salad recipe and then ventured out to try it solo as a side. The delicata squash has similar flavors to other winter squash but, in my opinion, it's a bit easier to prep (ie scoop out seeds) so we'll definitely be requesting this throughout the next few months.

Roasted Delicata Squash + Onions from EatingWell
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

Directions
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.

Served this roasted delicata squash and onions with filet mignon and a nice side salad.

It's always Caturday here!

Nacho loves belly rubs