2 delicata squash
1 yellow or sweet onion, sliced into crescent moons
~ 2 tablespoons extra-virgin olive oil (plus more for oiling baking dish)
2 teaspoons maple syrup (optional)
a few generous pinches sea salt
2 teaspoons fresh rosemary, destemmed and minced
Preheat oven to 350° F. Lightly oil 2 or 3 quart glass baking dish or line a sheet pan with parchment.
Slice off the ends of each squash. Cut each squash in half, then stand each piece up and cut in half lengthwise. Remove seeds with a spoon, scraping out all of the pulp as well. Place each piece flat-side down on the cutting board and slice into 1/2-inch pieces (half moons).
Place squash pieces and sliced onion in a large prep bowl or mixing bowl. Drizzle olive oil onto vegetables and toss to coat. Add maple syrup if desired. Sprinkle salt and rosemary evenly over the vegetables and then turn into baking dish.
Cover with aluminum foil and bake for 40 minutes (if using glass dish) or 35 minutes (if using metal pan), or until squash easily pierces with a fork. Be careful when removing foil to not burn yourself with the steam escaping from the dish.
If delicata squash is not available, substitute another sweet winter squash like kabocha squash or butternut squash, deseeded and cut into cubes or slices.