Roasted Delicata Squash, Carrots, Onions With Sumac And Garlic

"Finished product. I am loving the end result of these delicious fall vegetables. I used delicata squash, carrots, onions, sumac and garlic. Roasted at 425 till done. They caramelized up and were so completely yummy finished off with a bit of butter and then back in the oven for a few to crisp up. Chop fresh herbs to sprinkle over."
-- @nocrumbsleft

Recipe Intro From nocrumbsleft

It’s the ideal time of year to show to off the bountiful fall harvest on a gorgeous party platter. This dish can be either casual or elegant, and leftovers, if any, are delectable when blended with stock for a fall soup.

1 delicata squash 
1 bunch carrots
1 red onion
Olive oil
Sumac, to taste 
Kosher salt, to taste

Preheat oven to 425F. 

Cut squash in half and scoop out seeds. Add carrots, red onions and garlic. Toss all the vegetables in olive oil, then sprinkle with sumac and kosher salt. Place vegetables, squash flesh side down, on a lightly oiled pan.

Bake until tender, about 35 minutes. Check after 20 minutes.