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Roasted Delicata Squash with Tomatoes
Ingredients
- 2 medium delicata squash, seeds removed and sliced into 1/4-inch thick ‘moons’
- 1 cup cherry or grape tomatoes, or small firm red tomatoes cored and quartered
- 1 1/2 Tbsp. ghee, coconut oil, bacon fat, or olive oil
- 1/3 cup red onion, thinly sliced
- Fresh thyme leaves (may substitute 1/4 tsp. dried thyme)
- Salt & Pepper
- Optional additions: sweet pepper, cut into thick strips
Instructions
- Preheat oven to 400°F.
- Oil a large rimmed baking pan.
- Add squash slices, onions, and tomatoes (and any additional veg.)to baking sheet. Toss with oil or other fat.
- Arrange vegetables in an single layer. Sprinkle with salt and pepper. Lay a few thyme sprigs (or sprinkle with dried thyme) on top of the vegetables and bake in preheated oven for 22-25 minutes, stirring the vegetables halfway through baking time, until tender and lightly browned.
- Remove from the oven and serve.
Adapted from The Real Food Dietitians
https://therealfoodrds.com/roasted-delicata-squash-tomatoes/: