Roasted Acorn Squash With Shallots and Rosemary |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From Everyday Foods Ingredients:
2 acorn squash, seeded and cut into 8 wedges |
8 shallots, peeled and separated into lobes if large |
6 small fresh rosemary sprigs |
3 tablespoons extra virgin olive oil |
1/4 cup balsamic vinegar |
2 teaspoons coarse salt |
1/2 teaspoon fresh ground pepper |
Directions:
1. Preheat oven to 450°F.
2. Combine all ingredients on a large, rimmed baking sheet.
3. Toss well to coat and spread in a single layer.
4. Roast, stirring once halfway through, until the squash is browned and tender, 35-40 minutes.
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