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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

176 Ratings
  • 5 star values: 18
  • 4 star values: 31
  • 3 star values: 82
  • 2 star values: 38
  • 1 star values: 7
Rating: 5 stars
Offered a new way to eat Acorn Squash with smaller servings. I used to serve half a squash per serving but this allowed guests to eat an eighth or more. I served it at Thanksgiving versus sweet potatoes.
Rating: Unrated
Very tasty! I will make this again.
Rating: Unrated
Simple and great fall squash recipe.