Roasted Acorn Squash, Shallots, and Rosemary

Prep Time:
20 mins
Total Time:
55 mins

Look for squash with smooth skins and no soft spots or blemishes. They should also feel heavy for their size.


  • 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

  • ¼ cup balsamic vinegar

  • 2 teaspoons coarse salt

  • ½ teaspoon ground pepper


  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.

Related Articles