|Easy Oven Roasted Delicata Squash and Onions|
I did not like Delicata squash the first time I cooked it because quite honestly I cooked it with the wrong method. I view this delicate vegetable in the same light as other winter squash. I cut it in half, scraped out the seeds and gave it a roast in the oven. Only to be disappointed, and vowing to not bother with it again.
But I was wrong! For the record, being wrong is completely OK, as long as you correct any errors that were your part. So I did.
Delicata squash is delicious. Mild in flavor, easy to cook (ahem, if you do it correctly...) and completely adaptable. One change I began making many years ago was "Let's eat more vegetables.". And I was serious, serious enough to give my goal a tag on this very blog. And I have spent the time since then trying and enjoying recipes for vegetables of all kinds.
This method will work with just about any other food you are baking in your oven, for the easiest dinner available, giving you time to relax or if need be, get other chores completed while dinner cooks. I baked this along side our main course at 350 degrees, putting it in the oven before the main course so it could take on a caramelized flavor.
|Caramelized Delicata and Squash and Onions|
Roasting vegetables is very adaptable, with no hard and fast rules. If you are oven sharing once the main dish is cooked, feel free to turn up the oven to 425-degrees and get the caramel action going, so everyone can enjoy dinner together.
Roasted Delicata and Onions
by the seat of my pants
1 large Onion
2-3 T oil, olive or avocado
Salt and Pepper
2-3 T sugar
1-2 T Balsamic Vinegar
Cut squash in half, scrape out the seeds, and slice crosswise into 1/4 inch slices.
Cut onion lengthwise into slices, separate.
Drizzle with the oil, and season with salt and pepper. (For me this worked best in a large bowl).
Spread out onto a large baking sheet, sprinkle with the sugar. Bake until tender 1-1/2 hours.
To serve, drizzle with the Balsamic vinegar.
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