Sunday, October 14, 2012

Roasted Delicata (or Acorn) Squash with Red Onions

You can use delicata or acorn squash here, the delicata has a tender skin, and never needs to be peeled. If you want to peel the acorn squash, wait until after it cooks. We adapted this one from, but it looks like it originally came from Adam Hickman at Cooking Light. 


·       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 or acorn 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

1.    Place a baking sheet in oven. Preheat oven to 475° (leave pan in oven).
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 or brush with oil. 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.

Adam Hickman, Cooking Light

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