Roast Delicata Squash with Red Onion-Bi Delicata Nuong voi Hanh Tay Do

Adapted from Eating well
Make 4 servings about 1 cup each as side dish
2 lb delicata squash (about 2 )
2 tsp olive oil
2 tsp maple syrup
1 small red onion, cut into 1/4-in slices
1/4 tsp salt
1/4 tsp ground black pepper
1 tsp fresh or frozen rosemary, finely chopped

Preheat oven 425 oF.
Cut squash into halves lengthwise, scoop the seeds out by a spoon.  Cut into 1/2-in slices crosswise.  Toss squash with oil, syrup, red onion, salt, black pepper and rosemary on a baking sheet and rearrange the onion around or on the top of squash to avoid raw taste onion. Roast, stir and turn one or twice until squash is tender and begin to turn brown about 30 minutes.  May use toaster oven for 1/2 recipe for 2 servings but cover with foil the first 20 minutes to prevent browning too fast.

Note
   There is a similar look squash but large and have the texture of spaghetti squash.
   Skin is soft enough to eat after baking no need to peel.