Another super simple and flavorful side to add to your Thanksgiving meal plan! Maybe you are sensing a pattern here; I love great tasting food, but I don’t feel the need to slave over a dish for hours and hours. My thoughts are, as long as you have high quality, local, and seasonal ingredients (as often as possible), you should only use a handful of other ingredients so as to highlight and enhance the flavors, rather than cover them up! That, and, there’s many other things I need to do throughout the day and can’t spend it all in the kitchen. Pretty sure that’ll resonate with most of you :)
For this side dish, any type of squash will work, but my favorite are butternut and delicata. The smooth, buttery flavor of the squash compliments the sweetness of the roasted onion. Not only does it taste great, but it looks great too!
Easy substitutions:
You can swap the red onion for a yellow onion
You can simply roast the squash with coconut oil and a sprinkling of cinnamon for a sweeter flavor profile
You can try roasting the squash with apple, cinnamon, and sage as well!
Ingredients
1 medium/large butternut squash
1 large red onion
2 tbsp avocado oil
2 tbsp fresh rosemary (or 1 tbsp dried)
Salt and pepper to taste
Directions
Preheat oven to 400 degrees
Cut off ends of butternut squash and carefully slice the skin away
Halve the squash, scoop the seeds, then cut into ¼ inch pieces
Peel and halve the red onion; cut into ¼ inch wedges
Drizzle with avocado oil
Add salt, pepper, and rosemary
Bake for 45 mins or until browned and soft when poked with a fork
Preparing the squash
Roasted and ready to be served
Accompanied here by grilled steak, chimichurri sauce, broccoli, rustic bread, and salad
