Adapted from Eating Well Magazine and shared by My Saratoga Kitchen Table
*Ingredients currently available at the farmers’ market
2 large delicata squash* (2 pounds)
1 medium red onion*, sliced
3 Tablespoons olive oil*, divided
¼ teaspoon salt
1 teaspoon chopped fresh rosemary*
1-2 Tablespoons maple syrup*, to taste
1 Tablespoon Dijon mustard
Preheat oven to 425 degrees.
Cut squash in half lengthwise. Scoop out the seeds. Cut crosswise into ½ inch half circles. Toss with onion, 1 Tablespoon oil and salt in a large bowl. Spread in an even layer on baking sheet.
Roast, stirring once or twice, until tender and beginning to brown about 30 minutes.
Combine the remaining 1 Tablespoon of oil, rosemary, maple syrup, and mustard in a small bowl. Toss the vegetable with the dressing.