Roasting delicata squash with sliced onion allows the vegetables to caramelize, bringing out the natural sweetness. Once the roasted delicata squash and onions are soft and tender, they are coated in a sweet and savory rosemary apple cider reduction.
I guess you could say that I have my mom to thank for this recipe. While she didn’t give me the exact recipe or even the idea for the recipe, she did give me the squash. And she was definitely my inspiration when I was developing this Roasted Delicata Squash and Onions with Apple Cider Reduction recipe.
Delicata squash is my mom’s all time favorite squash. She loves it so much, that whenever it is in season she often buys extra to hand out to me and my brother. And I have to agree with you mom, delicata squash is pretty awesome.
What is Delicata Squash?
I honestly had never heard of delicata squash until my mom introduced me to it several years ago. Delicata squash is a winter squash variety similar to butternut squash or acorn squash. One of the biggest benefits of roasted delicata squash is that the skin gets soft and tender as it cooks so there is no need to peel the skin before cooking.
Delicata squash has a sweet, brown sugar flavor, tasting like a cross between fresh corn and pumpkin. When roasted, the natural sugars caramelize enhancing the sweet flavor. The roasted squash is so sweet and flavorful on its own, that it doesn’t really need a lot of seasoning.
However, tossing it in a simple apple cider reduction that has been infused with a couple of sprigs of rosemary, brings out the natural sweetness and adds a savory herbaceous note.
How Do You Roast Squash?
Roasting delicata squash is quick and easy. The skin is more tender and soft than other winter squash varieties, so there is no need to peel the squash. The flesh is also a little softer, so it is much easier to prepare for roasting than other squash varieties.
To make Roasted Delicata Squash and Onions with Apple Cider Reduction:
- Start by cutting the squash in half long ways
- Scoop out the seeds from each half with a spoon
- Slice each half horizontally into ½ inch strips
- Toss the squash with olive oil and season lightly with salt and pepper
- Bake in a preheated oven for about 20 – 25 minutes, until squash is tender and begins to caramelize
While you can easily just serve the roasted delicata squash as is. This Roasted Delicata Squash and Onions with Apple Cider Reduction is elevated by a simple rosemary apple cider reduction. To make the rosemary infused reduction, just cook down some apple cider with a couple of sprigs of u rosemary until it reduces by about half and thickens. Once the apple cider is cooked, remove and discard the rosemary and whisk in some olive oil and dijon mustard.
For another way to use up the rest of that jug of apple cider, check out my Apple Cider Moscow Mule recipe.
Roasted Delicata Squash and Onions with Apple Cider Reduction
Ingredients
- 1 cup apple cider
- 2 - 3 sprigs of rosemary
- 1 delicata squash (about 1 lb)
- 1 red onion
- 1 tbs olive oil
- salt and pepper
- 1 tbs olive oil
- 1 tbs dijon mustard
Instructions
- Preheat oven to 415°.
- In a small pot, add apple cider and whole sprigs of rosemary. Bring to boil, reduce heat, and simmer for about 15 minutes until the cider reduces by about half.
- Cut the squash in half long ways, scoop out the seeds from each half with a spoon, and slice each half horizontally into ½ inch strips. Slice onion into ½ strips.
- Spread squash and onion on a baking sheet, toss the squash with olive oil, and season lightly with salt and pepper.
- Bake in a preheated oven for about 20 – 25 minutes, until squash and onions are tender and begin to caramelize.
- As squash cooks, whisk oil and dijon with the reduced apple cider.
- After squash is cooked, transfer to a serving dish and toss with dressing.