I love that everything about this dish screams of words like “fall harvest” and “abundance.” Don’t get me wrong, I love a good summer dish as much as the next southern-bred gal but there is something about foods that nourish in such an incredible way while bringing warmth and comfort to the table. I love it’s mild sweetness paired with the creaminess of the squash and mild bite of the onion.
This one only takes about 10 minutes hands-on and 30-minutes in the oven to give you a gorgeous and delectable, top-notch dish to round out your fall or winter table.
We paired this with sides of barley and gently cooked, garlicky chard finished with fresh squeezed lemon juice.
3 Medium Delicata Squash (about 3 pounds), halved lengthwise, seeded, and cut into 1/3-1/2-inch thick slices
2 Medium Red Onions, halved lengthwise and sliced lengthwise into thin wedges
5 Garlic Cloves, peeled and minced
4-5 Fresh Thyme Sprigs, or about a teaspoon dried
1/4- 1/2 teaspoon Red-Pepper Flakes, or to desired heat
3 tablespoons Extra-Virgin Olive Oil
2-3 tablespoons Maple Syrup
Sea Salt & Freshly Cracked Black Pepper
You will need an “over-sized”/extra large cookie sheet for this or two standard size sheets.
Preheat the oven to 425°F degrees
Place the squash, red onion, garlic, thyme, and red pepper flakes in a large mixing bowl. Drizzle with olive oil and maple syrup, and sprinkle with salt and pepper; toss to coat.
Spread vegetables evenly on baking sheet(s). Bake the squash, turning half way through cooking, until tender and browned, 25 to 30 minutes.
Taste and season again with more salt and pepper, if desired.