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.
- Total Time:
- Servings: 6
Source: Everyday Food, October 2005
- 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
Preheat oven to 450 degrees. Halve each squash lengthwise. Scoop out and discard seeds. Carefully cut each half into four wedges.
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.
Roast, turning squash halfway through, until browned and tender, 35 to 40 minutes.