Paleo Plan

Roasted Squash with Red Onion and Rosemary

Roasted Squash with Red Onion and Rosemary
Servings: 4
Approximate Cook Time: 50 minutes
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Votes: 10
Rating: 4.6
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Ingredients

  • 1 medium butternut squash, seeded and sliced
  • 2 medium onion(s), red, peeled and sliced thin
  • 4 tablespoon(s) rosemary, fresh, chopped
  • 3 tablespoon(s) olive oil
  • 1 teaspoon(s) sea salt, to taste
  • 1 teaspoon(s) black pepper, to taste

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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