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Sweet & Spicy Delicata Squash with Apples & Onions

A hearty fall side dish that is sure to be a crowd pleaser at your next holiday gathering! Whole30, paleo, and gluten free. 
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Calories 175kcal
Author Mary Smith

Ingredients

  • 2 delicata squash
  • ½ onion
  • 1 apple I prefer Honeycrisp!
  • 2 tbsp olive oil
  • 1 tbsp pumpkin pie spice
  • 1 tsp chili powder
  • ¼ tsp cayenne more or less to taste
  • ½ tsp sea salt

Instructions

  • Preheat oven to 425. Line a large baking sheet with parchment paper. 
  • Wash your squash well (since you are going to be eating the skin this is an important step!), then cut in half. Scoop out the seeds, then cut into 1/2 inch thick rings. Slice the onion into 1/2 inch thick slices, and cut the apple into 1-2 inch pieces (I kept the skin on). 
  • Add the squash, apple, and onion pieces into a large bowl. Add remaining ingredients and toss well. 
  • Spread out evenly on the baking pan and roast for 20 minutes. Remove from the oven, flip/toss everything around, and bake for an additional 15 minutes. Serve and enjoy!

Nutrition

Calories: 175kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 310mg | Potassium: 884mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3325IU | Vitamin C: 31mg | Calcium: 82mg | Iron: 2mg