4 pounds delicata squash
2 medium red onions, halved and cut into thin half-moons
3 tablespoons olive oil, divided
3/4 teaspoon salt
1 tablespoon balsamic vinegar
1 teaspoon finely chopped fresh oregano
1/4 teaspoon crushed red chili flakes
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Remove ends of squash and cut in half length-wise. Scoop out and discard seeds and stringy interior (a grapefruit spoon works well for this). Cut squash into 1/2-inch slices and toss with onions, 2 tablespoons oil, and 1/2 teaspoon salt on the baking sheet. Arrange in an even layer and bake 30 minutes, redistributing once during the cooking process, until browned and tender.
3. In the meantime, combine vinegar, remaining oil, oregano, chili flakes, and remaining salt. (It’s okay if oil and vinegar don’t emulsify.)
4. Transfer squash to a serving bowl and drizzle with balsamic mixture. Garnish with additional oregano, and serve immediately.
Nutrition score per serving: 184 calories, 12g fat, 21g carbs, 2g protein