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Roasted Butternut Squash and Red Onions
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cooking.nytimes.com
By cooking.nytimes.com

Roasted Butternut Squash and Red Onions

Instructions
Cook:1h
Updated at: Thu, 06 Nov 2025 08:28:40 GMT

Nutrition balance score

Great
Glycemic Index
53
Low
Glycemic Load
12
Moderate

Nutrition per serving

Calories222.9 kcal (11%)
Total Fat15.6 g (22%)
Carbs21 g (8%)
Sugars5.5 g (6%)
Protein3.1 g (6%)
Sodium84.4 mg (4%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

About 1/2 cup olive oil, plus extra for pans
½ cupolive oil
plus extra for pans
4 large red onions
4red onions
large
Coarse salt and black pepper
coarse salt
Coarse salt and black pepper
black pepper
4 pounds butternut squash cut into 1/2-inch wedges, peeled or unpeeled
4 poundsbutternut squash
cut into 1/2-inch wedges, peeled or unpeeled
1/3 cup pine nuts or shelled green pistachio nuts (optional)
⅓ cuppine nuts
or shelled green pistachio nuts, optional
2 tablespoons coarsely chopped flat-leaf parsley, mint, cilantro or a combination, for garnish
2 tablespoonsflat-leaf parsley
coarsely chopped, mint, cilantro or a combination, for garnish
1/4 cup tahini paste
¼ cuptahini paste
2 tablespoons lemon juice
2 tablespoonslemon juice
1 small clove garlic, crushed
1clove garlic
small, crushed

Instructions

View on cooking.nytimes.com
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