No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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: 20 mins
    total time: 55 mins
  • servings: 6

advertisement

advertisement

Ingredients

  • 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

Directions

  1. Step 1

    Preheat oven to 450 degrees. Prepare acorn squash. Carefully cut each half into four wedges.

  2. Step 2

    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.

  3. Step 3

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

Source
Everyday Food, October 2005

advertisement

advertisement

Reviews (2)

  • 15 Oct, 2010

    Very tasty! I will make this again.

  • 14 Nov, 2007

    Simple and great fall squash recipe.