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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

  1. Preheat oven to 400°F.
  2. Oil a large rimmed baking pan.
  3. Add squash slices, onions, and tomatoes (and any additional veg.)to baking sheet. Toss with oil or other fat.
  4. 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.
  5. Remove from the oven and serve.

Adapted from The Real Food Dietitians

https://therealfoodrds.com/roasted-delicata-squash-tomatoes/:

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