Roasted Delicata Squash and Onions with Apple Cider Reduction
Roasting delicata squash with sliced onion allows the vegetables to caramelize, bringing out the natural sweetness. Once the squash and onions are soft and tender, they are coated in a sweet and savory rosemary apple cider reduction.
Servings: 4
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.
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