Cut squash in half lengthwise, then crosswise and scoop out the seeds. Cut lengthwise into 1/2-inch thick wedges. Toss with onion, 1 T oil and salt in 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 oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.
Serving
Suggestions
164 calories per serving (1 cup) (7 g fat; 26 g carbohydrates; 2g protein)
Originally Submitted
1/7/2012
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