Get this: Warm, sweet, oven roasted butternut squash intertwined with crunchy caramelized red onions, balanced by whole crystals of sea salt, spice from cracked black pepper and a drizzle of agave syrup to bring it back full circle. It literally hits every note of flavor and texture.
Serve with a simple kale salad to make a complete vegan, Kosher, gluten-free, low-fat, low-calorie meal. Sound good? It’s healthy autumn comfort food that will make your palette smile.
I love fall flavors, remember?
20 oz. package butternut squash (or about one medium, roughly cut)
Olive oil cooking spray
1/2 to 3/4 of red onion, thinly sliced into strips
1/2 teaspoon pepper
1 teaspoon sea salt
Agave for drizzling (Or honey. Maple syrup was too sweet)
Preheat oven to 400 degrees and place butternut squash on a foil lined baking sheet.
Cut onion into strips and toss on top of squash.
Spray with cooking spray and season with salt and pepper.
Bake for 30-45 minutes. (It will become crispier the longer it’s in the oven), then drizzle with agave syrup.
Eat and enjoy the sweet and savory!