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.
Course Side Dish
Cuisine American
- 2 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes (about 6 cups) peeled, seeded, and cut into 1-inch cubes (about 6 cups)
- 1 cup thinly sliced onion, sliced pole to pole see Recipe Notes
- 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)
- 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.