Paleo Plan

Roasted Squash with Red Onion and Rosemary

Makes 4 servings.

Approximate cooking time: 50 minutes

Ingredients

  • 1 
butternut 
squash, 
seeded 
and 
sliced
  • 2
 red
 onions,
 peeled
 and
 sliced thin
  • 4 Tbs
 fresh rosemary 
leaves, 
chopped
  • 3 Tbs 
olive 
oil
  • sea salt and freshly ground black pepper, to taste (optional)

Instructions

  1. Preheat 
oven 
to 
400° F.
  2. Line 
a 
baking 
sheet 
with 
parchment 
paper.
  3. Spread 
squash, 
onion 
and 
rosemary 
on
 
parchment paper, 
and 
drizzle with 
olive oil. Toss lightly to coat all pieces with oil.
  4. Place 
baking sheet 
in 
the 
oven 
and 
bake 
for 
35-40 minutes, or until squash is tender.
  5. Season with sea salt and black pepper if desired.

This recipe inspired in part or in whole from here.


6 Comments

  1. Noctiluca

    This recipe looks tasty! But it also could use some formatting to make it a bit more readable. Could you perhaps put some spaces in in between words? Thanks!

  2. Pumpkin? Do you mean squash? Also how big of a Squash are you using? Usually a 1-2 lb butternut squash takes about 40 min to roast in a 350 degree oven.

    • I’ve just used ‘average’ sized squashes, and this has worked well for us. If you find this doesn’t work, let us know and we can modify the recipe.

  3. texaspaleo

    I just tried this recipe, and there is definitely something wrong with the time/temperature. After 20 minutes at 180, I had to turn the temp up to 365 for another 30 minutes. As a note, I used a fairly small butternut squash (maybe enough for 2 people).

  4. Are you guys sure your using the same conversion – 180 celcius would be fairly 350 Fahrenheit…

  5. This came out perfect!!! I used 1 small squash a 1 small purple onion. Following the rest exactly.

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