Half an acorn squash

Half an acorn squash


1 delicata aka sweet potato squash (this is a yellow squash, similar in shape to summer squash, that has either deep orange or green stripes).
3/4 cup sliced butternut squash
Half a medium yellow onion
2 tablespoons olive oil
3 tablespoons maple syrup
1 tablespoon rosemary
Cracked pepper
Sea salt

Preheat oven to 400 degrees. Cut the delicata squash in half and remove its seeds. You do not need to peel off the skin. Slice into 1/2-inch thick slices and place in baking pan.

Halve the acorn squash, remove the seeds and cut into 1/2-inch pieces. Peel the butternut squash and cut into 1/2-inch pieces. Chop onion and add to baking dish.

Drizzle olive oil over vegetables and toss with your hands or a spoon to make sure all the vegetables are coated in oil. Because the size of  squash varies, you may need to add another tablespoon of olive oil. Salt and pepper to taste. Add syrup and stir to make sure squash is coated. Sprinkle with rosemary and bake for 30 to 35 minutes.