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Roasted Squash with Caramelized Onions

Roasted squash represents the heart of cold weather meals, caramelized onions add a wonderful sweetness, and fresh rosemary and cranberry sauce dress everything up for the holidays. This is an easy delicious side dish that complements anything from a week


1 medium winter squash (Butternut, Red Kuri, or Blue Hubbard)
4 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh rosemary, finely chopped
Fine sea salt and ground black pepper
2 medium onions
4 tablespoons cranberry preserves, heated
4 tablespoons crumbled goat cheese


  1. Preheat oven to 375°F.
    Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard.
  2. Cut squash into large chunks. Toss with 2 tablespoons of the olive oil and chopped rosemary.  Season with salt and pepper.
  3. Arrange on a parchment-lined baking sheet and bake for about 30 minutes, or until soft and caramelized.
  4. Peel onions and cut into large chunks. Coat with remaining 2 tablespoons olive oil. Season to taste with salt and pepper and spread on a second lined baking sheet.
  5. Bake for about 20 minutes, or until well caramelized. When squash and onions are done top with cranberry preserves and goat cheese.
  6. Serve immediately.