Have you ever had Delicata squash? I had seen these little cuties in Trader Joe’s occasionally, but I honestly thought they were more ornamental than for actual eating. Boy, I could not have been any more wrong if I tried. Delicata squash has such a great flavor, and unlike most other squash varieties you can eat the skin, so it’s super easy to prepare. Just wash them up (extra important, since we wont be peeling them), scoop out the seeds and pulp, and roast. You can either slice these up like I did or halve them. Either way is delish.

You don’t have to add the onions, but I find that everything is better when you add roasted red onion.

Roasted Delicata Squash with Red Onion

• 1 large or 2 small delicata squash

• 1 red onion, sliced thin

• 1 tablespoon olive oil

• Salt and Pepper

• ¼ cup grated parmesan cheese

• Parsley to garnish

To Make:

1. Preheat oven to 425

2. Wash the outside of the squash and slice into rings. Remove seeds and pulp with a grapefruit spoon or a knife.

3. Cut onion in half and thinly slice, leaving slices together.

4. Coat the squash and onions with the olive oil, and sprinkle with salt and pepper.

5. Roast for 15 minutes or until squash pierces easily with a fork.

6. Sprinkle with Parmesan and parsley.

Enjoy!

Yum