You may also like
Categories:Viewed: 34 - Published at: 7 years ago
Ingredients
- 2 acorn squash (2 pounds each), halved
- 8 shallots, peeled, root ends left intact (separate into lobes, if large)
- 6 small sprigs fresh rosemary
- 3 tablespoons olive oil
- 1/4 cup balsamic vinegar
- Coarse salt and fresh ground pepper
Method
- Preheat the oven to 450F.
- Carefully cut each squash half into four wedges.
- Combine the squash on a rimmed baking sheet with the shallots, rosemary, olive oil, and vinegar.
- Season with 2 teaspoons salt and 1/2 teaspoon pepper; toss well to coat, and spread in a single layer.
- Roast, turning the squash halfway through, until browned and tender, 35 to 40 minutes.
