Ok, My last recipe for my Ultimate Vegan Thanksgiving!! A little late today, but here! Tomorrow I will share the whole menu as well as the cute setup I did to inspire your table.
But now, lets talk about squash!
Delicata Squash is my favorite squash. Is that even a thing? I’m not sure- but I am throwing it out there.
I love it for its naturally sweet flavor and the thin skin that makes it easy to prepare and eat! just pop it in your mouth and enjoy!
The sauce that I brush the squash with is just meant to zhush up these delicious veggies for the Holidays- but I also have been making this at least once a week and adding the squash and onions to salads and just eating it cold out of the fridge for lunch. Such an easy dish, hope you like it!
Maple Thyme Roasted Delicata Squash and Red Onion
Author: Heather Christo
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- 4 Delicata squash, cut into rounds and seeded
- 2 red onion, cut into rounds
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoons thyme leaves
- Kosher salt
Instructions
- Preheat the oven to 375 degrees. Spread the squash rounds and onion rounds out on the sheet pans so that they are in a single layer and there is red onion on both sheet pans.
- In a small bowl, whisk together the oil, vinegar, Dijon, maple syrup, thyme and season with kosher salt to taste.
- Drizzle the mixture over the squash and onions and toss them gently to coat. Do an additional sprinkle of kosher salt over the vegetables.
- Roast them for 15 minutes until golden brown on the bottom. Let cool slightly and then pile onto a serving platter.
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I am making your delicata squash for Thanksgiving because it looks healthy & presents beautifully. It has to be delicious. Thank you for this soon to be a tradition dish.
Well I’m trying this but there is no way they only roast for 15 minutes