Garlic Parmesan Roasted Squash & Onions

• 1½–2 pounds fresh squash, any variety
• 1 medium yellow, white, or red onion, cut into thick wedges
• 2–3 tablespoons olive oil
• 2 cloves garlic, minced (or ½ teaspoon garlic powder)
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup grated Parmesan cheese
• Optional: fresh parsley, thyme, or rosemary for garnish

1. Preheat the Oven: Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
2. Prepare the Vegetables: Wash the squash thoroughly. For butternut, acorn, or banana squash, remove the seeds and cut into approximately 1-inch pieces, peeling if desired. For zucchini or yellow squash, slice into thick half-moons. Cut the onion into thick wedges so they hold their shape while roasting. If using spaghetti squash, cut it in half lengthwise, remove the seeds, and leave the flesh inside the shell.
3. Season: In a large bowl, toss the prepared squash and onion wedges with olive oil, garlic, Italian seasoning, salt, and pepper until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet, leaving room between pieces for even roasting.
4. Roast Until Tender: Cooking times will vary depending on the type of squash.
   Butternut, acorn, or banana squash: Roast the squash and onions together for approximately 25–40 minutes, turning halfway through, until tender and caramelized.
   Zucchini or yellow squash: Roast the onion wedges first for 10–15 minutes. Add the seasoned squash and continue roasting for another 15–20 minutes, until the vegetables are tender and lightly golden.
   Spaghetti squash: Brush the cut surfaces with seasoned olive oil and roast cut-side down for approximately 35–45 minutes, or until tender. Roast the onion wedges separately for approximately 25–35 minutes.
5. Add the Parmesan: During the final 5 minutes of roasting, sprinkle the vegetables with grated Parmesan cheese and return to the oven until the cheese is lightly golden. If using spaghetti squash, scrape the cooked flesh into strands with a fork, toss with the roasted onions, and sprinkle with Parmesan before serving.
6. Serve & Enjoy: Remove from the oven and garnish with fresh parsley, thyme, or rosemary if desired. Serve warm as a delicious side dish alongside roasted chicken, pork, steak, or your favorite fall meal!

Use Whatever Squash You Have! This recipe is designed to work with a variety of squash, making it perfect for your Farm Box. Just remember that tender summer squash cooks much faster than dense winter squash.

Don’t Skip the Onions! Roasting brings out their natural sweetness, creating a wonderful contrast with the savory garlic and Parmesan.

Try a Sweeter Version: For winter squash, swap the Parmesan and garlic for a drizzle of maple syrup, a sprinkle of cinnamon, and a little melted butter for a cozy autumn variation.

Make It a Meal: Toss the finished roasted vegetables with cooked pasta, quinoa, or rice, or serve them alongside your favorite protein for an easy, satisfying dinner.