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.
Servings: 4 people
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 ½ inch thick rings. Slice the onion into ½ 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