Roasted Acorn Squash, Shallots, and Rosemary
Look for squash with smooth skins and no soft spots or blemishes. They should also feel heavy for their size.
- 2 prepared Basic Acorn Squash, 2 pounds each
- 8 shallots
- 6 small sprigs fresh rosemary
- 3 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoons coarse salt
- 1/2 teaspoon ground pepper
Preheat oven to 450 degrees. Prepare acorn squash. Carefully cut each half into four wedges.
Peel shallots, leaving root ends intact (separate into lobes, if large). Combine on a rimmed baking sheet with squash, fresh rosemary, olive oil, and balsamic vinegar. Season with coarse salt and ground pepper; toss well to coat, and spread in a single layer.
Roast, turning squash halfway through, until browned and tender, 35 to 40 minutes.