I decided to make Roasted Delicata Squash and Onions with my final squash from my plant outside. My squash only weighed a pound, so I halved the recipe. I cut the squash into strips crosswise instead of lengthwise (I didn’t pay attention to the directions first). I tossed it with a quarter of a huge white onion, a little salt, and olive oil, and roasted it for 30 minutes. I forgot to stir it partway through so it didn’t roast evenly. While it roasted, I mixed together olive oil, maple syrup, and a quarter teaspoon dried rosemary (I didn’t notice that it called for Dijon mustard, which I don’t have). I tossed it on the vegetables once they were out of the oven.
This was fine. I enjoyed the combination of squash and onions. The flavoring was nothing special without the mustard, but it was still okay. I’d cook the squash this way again.