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.
- 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.