Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Acorn Squash, Shallots, and Rosemary 3.1 (176) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 55 mins Servings: 6 Look for squash with smooth skins and no soft spots or blemishes. They should also feel heavy for their size. 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 ¼ cup balsamic vinegar 2 teaspoons coarse salt ½ teaspoon ground pepper Directions 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. Rate it Print