Sous Chef

The inimitable Mr. W showing off his knife skills this evening as he helped me prepare part of tonight's supper:

Maple-Roasted Delicata Squash with Red Onion

3 medium Delicata squash (about 3 pounds), halved lengthwise, seeded, and cut into 1/4" thick slices
2 medium red onions, halved lengthwise and cut into 1/2" rings
5 garlic cloves, peeled and smashed
4 fresh thyme sprigs
1/2 teaspoon red-pepper flakes
3 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
Kosher salt
freshly ground black pepper

Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 425 F.  Place the squash, red onion, garlic, thyme, and red pepper flakes in a large bowl.  Drizzle with olive oil and maple syrup, and sprinkle generously with salt and pepper; toss to coat.

Spread the vegetables evenly onto two large, rimmed baking sheets.  Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned, 25 to 30 minutes.  Taste and season again with more salt and pepper if desired.

Serves 8