Roasted Delicata Squash and Onions

*2 lbs. delicata squash (about 2 large) *1 medium red onion, sliced *2 Tablespoons extra virgin olive oil, divided *1/4 teaspoon salt *1 teaspoon chopped fresh rosemary *1 Tablespoon maple syrup *1 Tablespoon Dijon Mustard

1. Preheat oven to 425 degrees. 2. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2 inch thick wedges. Toss with onion, 1 tablespoon olive oil and salt in a large bowl. Spread in an even layer on a baking sheet. 3. Roast, stirring once or twice, until tender and beginning to brown, about thirty minutes. 4. Combine the remaining one tablespoon oil, rosemary, syrup, and mustard in a small bowl. Toss the vegetables with the dressing. -Recipe from Eating Well Magazine