{ for 8 }
Prep Time
~1 hour total:
25 min prep
30-35 min in oven
Equipment
- Knife
- Spoon
- Bowl
- Parchment paper
- Baking sheet
- (optional) Vegetable cleaning brush
- (optional) Silicone brush
Ingredients
- 2 large delicata squash (about 1 lb/500 g each)
- 1 large red onion, halved & sliced
- 4 firm ripe pears (e.g., Bosc), cut into wedges (do not peel)
Spices
- 2 Tbsp olive oil
- 3 Tbsp brown sugar or honey
- 1 tsp paprika
- kosher salt
- freshly ground black pepper
Recipe Steps
Hover over images to enlarge
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. Begin to prep your squashes.
Scrub squashes with water - can wash with brush or by hand. Do the same with onions and pears.
Cut squash into slices about ¼-inches wide, or to desired thickness.
Scoop out the seeds and cut the slices into halves or thirds.
Cut onion in half and slice to desired size. Pears should be cored and cut into wedges.
Spread mixture in a single layer on prepared baking sheet and sprinkle/brush with spices. Place onions and pears throughout squash.
Roast, uncovered, for about 30–35 minutes, just until tender, turning squash, onion, and pears once or twice during cooking.
Transfer to a serving platter. Serve hot or at room temperature. (Leftovers can be stored in fridge and reheated)
ENJOY!