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

  • Preheat oven to 400° F.
  • Line a baking sheet with parchment paper.
  • Spread squash, onion and rosemary on 
parchment paper, and drizzle with olive oil. Toss lightly to coat all pieces with oil.
  • Place baking sheet in the oven and bake for 35-40 minutes, or until squash is tender.
  • 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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