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.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, October 2005

Ingredients

  • 2 whole acorn squash (about 2 pounds each)
  • 8 shallots, peeled, root ends intact (separate into lobes, if large)
  • 6 small sprigs fresh rosemary
  • 3 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons coarse salt
  • 1/2 teaspoon ground pepper

Directions

  1. Preheat oven to 450 degrees. Halve each squash lengthwise. Scoop out and discard seeds. Carefully cut each half into four wedges.

  2. On a rimmed baking sheet, combine squash with shallots, fresh rosemary, olive oil, and balsamic vinegar. Season with salt and pepper; toss well to coat, and spread in a single layer.

  3. Roast, turning squash halfway through, until browned and tender, 35 to 40 minutes.

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