Roasted Delicata Squash with Quick Balsamic Glaze

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

6 1/2 cups

Delicata Squash

1/2

Small Red Onion , sliced

1/4-inch thick

2 Tbsp

Olive Oil

1 tsp

Kosher Salt

plus more for serving

1/2 tsp

Freshly Ground Black Pepper

2/3 cup

Raw Walnuts , halved

1/2 cup

Balsamic Vinegar

2 Tbsp

Fresh Parsley , chopped

Cooking Instructions

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Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Trim both ends of the Delicata Squash (6 1/2 cups) and cut the squash in half lengthwise. Scoop out the seeds and discard. Slice the squash crosswise into ½-inch-thick pieces.

Step 3

Place the squash and Red Onion (1/2) on a sheet pan. Drizzle with the Olive Oil (2 Tbsp) , sprinkle with the Kosher Salt (1 tsp) and Freshly Ground Black Pepper (1/2 tsp) , and toss well. Spread out into one even layer.

Step 4

Roast for 15 minutes. Add the Raw Walnuts (2/3 cup) to the sheet pan, toss, and roast for another 10 minutes, until the squash is tender and browned and the nuts are toasted.

Step 5

While the squash roasts, make the balsamic glaze. Pour the Balsamic Vinegar (1/2 cup) into a small saucepan. Bring to a boil, then lower the heat and simmer, uncovered, for 8-10 minutes, swirling the pan occasionally, until the glaze is thickened and coats the back of a spoon. You should have 2-3 tablespoons of glaze. Remove from the heat and set aside.

Step 6

Arrange the squash, onions, and walnuts on a flat serving dish. Pour the glaze evenly over the vegetables, then sprinkle with Fresh Parsley (2 Tbsp) and salt. Serve hot, warm, or at room temperature.