Roasted Acorn Squash, Shallots, and Rosemary

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.