Ingredients:

  • 2 lbs delicata squash, seeded and sliced into 1/2-inch rounds
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp maple syrup
  • 1 medium red onion, thinly sliced into half-moons
  • 1 tbsp olive oil
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • 1 tbsp unsalted butter, melted
  • 1 tsp fresh thyme leaves

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Cut the delicata squash in half lengthwise, scoop out the seeds, and slice into 1/2-inch thick crescent moons.
  3. In a small bowl, toss the sliced red onions with olive oil, salt, and cornstarch until lightly dusted.
  4. In a large mixing bowl, toss the squash rounds with olive oil, salt, pepper, and maple syrup.
  5. Spread the squash in a single layer on the prepared baking sheet and scatter the coated onions evenly across the top and between the squash.
  6. Roast for 25 minutes until the squash is tender and the onions are deep golden brown.
  7. Remove from the oven, drizzle the melted butter over the rings, and sprinkle with fresh thyme leaves.