If you liked my previously posted recipe for Herb Roasted Stuffing made from taro root, or my Sweet and Savory Hash with butternut squash, then you are in for a treat with today’s recipe. Much like this week’s Garlic and Sage Pork Chops, this roasted squash medley was a recipe that I created as a way to change up the usual preparation for the vegetables I served for my mother’s birthday dinner.  To my excitement,  everyone around the table thoroughly enjoyed my slight variation on a typical roasted squash dish, so much so that they told me I simply had to post in on my blog.  So, here it is folks, a savory roasted squash medley with just a hint of sweetness from the apples and a touch of maple syrup.  As a note, if you like your vegetables crispy and very brown, be sure not to cut the onion and apple too small, or else they will become black and burnt, far quicker than the squash itself will cook.  That being said, I have to admit that eating crispy, charcoal pieces of onion is actually pretty tasty.  Overall, today’s recipe is yet another that proves just how simple, yet delicious, real food can be.  It doesn’t have to be fancy, expensive, time consuming, or energy-draining, all that you need is a few, wholesome ingredients, and you have got yourself a killer dish that will not only taste good, but will feel good as well. Again, whether for breakfast, lunch, or dinner, this roasted delicata squash medley will remind you just how easy and delicious cooking real food is, and that is a fact.

Roasted Delicata Squash Medley

Print Recipe

(Serve 2-4)
Ingredients 

• 1 lb (16 oz) delicata squash
• 1 large yellow onion (2 cups)
• 2 small apples (1 1/2 cups)
• 3 tbsp lard – melted
• 1 tbsp maple syrup
• 1 tsp sea salt

Process

• Preheat oven to 400 degrees.
• Cut the squash in half, scoop out the seeds, and cut each half into 1/2 inch wide crescents.
• Cut both the apple and onion in half, and chop into 1/2 inch wide crescents.
• Place the onion, squash, and apple onto a large, rimmed baking sheet.
• In a small sauce pan, heat lard and maple syrup until the lard has melted.
• Pour the mixture over the vegetables and fruit, mixing with a spatula until evenly coated.
• Sprinkle the sea salt over the vegetables and fruit, placing the baking sheet in the oven and allowing to bake for 30-40 minutes, until the squash is cooked to your liking.