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Roasted Acorn Squash With Shallots and Rosemary Recipe

Roasted Acorn Squash With Shallots and Rosemary Recipe

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Roasted Acorn Squash With Shallots and Rosemary

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Ingredients:

Serving

2 acorn squash, seeded and cut into 8 wedges
8 shallots, peeled and separated into lobes if large
6 small fresh rosemary sprigs
3 tbsp extra virgin olive oil
1/4 cup balsamic vinegar
2 tsp coarse salt
1/2 tsp fresh ground pepper

Directions:

Preheat oven to 450°F.
Combine all ingredients on a large, rimmed baking sheet.
Toss well to coat and spread in a single layer.
Roast, stirring once halfway through, until the squash is browned and tender, 35-40 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	277.17 Kcal (1160 kJ)
Calories from fat	66.84 Kcal
		% Daily Value*
Total Fat	7.43g	11%
Sodium	806.19mg	34%
Potassium	1183.54mg	25%
Total Carbs	50.37g	17%
Sugars	17.6g	70%
Dietary Fiber	8.97g	36%
Protein	7.47g	15%
Vitamin C	31.9mg	53%
Iron	3.6mg	20%
Calcium	126.7mg	13%

Amount Per 100 g
Calories	76.1 Kcal (319 kJ)
Calories from fat	18.35 Kcal
		% Daily Value*
Total Fat	2.04g	11%
Sodium	221.34mg	34%
Potassium	324.94mg	25%
Total Carbs	13.83g	17%
Sugars	4.83g	70%
Dietary Fiber	2.46g	36%
Protein	2.05g	15%
Vitamin C	8.8mg	53%
Iron	1mg	20%
Calcium	34.8mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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