Get your fill of veggies with this side dish recipe that celebrates fall and winter produce at its finest. Then put the abundance of winter squash to good use by roasting tender delicata squash with red onions. A simple maple vinaigrette elevates the squash to special-occasion side dish status.
Makes
6 servings
Total Time
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Ingredients
TOSS:
WHISK:
Test Kitchen Approved
Test Kitchen Tip
It might feel counter intuitive to leave the skins on the squash, but they’re edible and soften during roasting.
Instructions
Preheat oven to 400°. Line baking sheets with parchment paper.
Toss squash, onion, and garlic with 2 Tbsp. oil, then season with salt and pepper; arrange in single layers on prepared baking sheets and roast until squash is fork-tender and golden brown, 25–30minutes.
Whisk together maple syrup, vinegar, 1 Tbsp. oil, and coriander for the vinaigrette; season with salt and pepper.
Remove skins from roasted garlic, smash into a paste, and whisk into vinaigrette. Toss squash and onion with vinaigrette; garnish with pepitas and parsley.
A spoon works best for scraping out the seeds and strands from the inside of the squash.
Toss squash, onion, and garlic cloves with oil to keep them from drying out while they’re roasting.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 201
% Daily Value*
Total Fat 9g 13%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 3mg 0%
% Daily Value*
Carbs 27g 9%
Fiber 2g 8%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.
