Butternut Squash – A Fall Favorite

 roasted butternut squash and onions
As the weather gets cooler, we tend to gravitate toward certain foods – baked apples, hot soups, and, of course, fall vegetables, such as pumpkin and squash. This recipe pairs the rich sweetness of butternut squash with onions, resulting in a simple side dish that is full of flavor.

Roasted Butternut Squash and Onions

2 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes (about 6 cups)
1 cup thinly sliced onion, sliced pole to pole
1 tablespoon extra-virgin olive oil
1 teaspoon dried parsley flakes
½ teaspoon dried crushed rosemary
½ teaspoon salt
1/8 teaspoon pepper

Preheat oven to 400 degrees. Place butternut squash cubes and onions in a large bowl. Combine olive oil, parsley, rosemary, salt, and pepper in a smaller bowl. Pour over squash and onions, and mix well.

Place vegetables on an 11 x 17-inch baking sheet. Bake 15 minutes and flip. Bake another 10-15 minutes or until edges are slightly browned.
Yield: 8 servings (serving size: about 1/2 cup)

Recipe Notes

  • Use carrots or sweet potatoes instead of butternut squash.
  • Substitute ½ teaspoon paprika for the rosemary.
  • To slice an onion pole to pole, or into half rings, think of the onion as a globe. Trim root end (South Pole) and stem end (North Pole). Peel off outer layers. Cut onion in half from North Pole to South Pole, making a series of vertical slices perpendicular to the equator of the onion.