In a large bowl, combine the wedges, olive oil, garlic, rosemary, red onions, Dijon mustard, and salt and pepper to taste. Once the squash wedges are coated, spread them out on a baking sheet.
1 medium red onion, 2 tbsp. melted ghee or extra-virgin olive oil, 1 tsp. fresh rosemary, 1 tablespoon Dijon or homemade mustard, Sea salt and freshly ground black pepper to taste, 3 garlic cloves