Roasted Squash With Shallots, Garlic, and Red Pepper

• 1 acorn squash
• 1 red pepper
• 10 shallots (or however many come in a package)
• 2 bulbs of garlic
• 14 cup olive oil
• salt and pepper

1. Heat oven to 400 degrees Fahrenheit.
2. Quarter the squash, scooping out seeds.
3. Peel shallots and garlic cloves, leaving whole.
4. Cut red pepper into strips or chunks.
5. Place shallots, garlic cloves, and red pepper into a baking dish and drizzle with olive oil, reserving some for the squash.
6. Toss to coat with oil, and season with salt and pepper.
7. Use remaining olive oil to coat the flesh of the squash, and place, flesh-side-down, on top of the vegetables.
8. Place dish in oven and roast for 35 minutes, or until squash is tender.
9. Remove squash and roast remaining vegetables for 15-20 minutes.
10. Serve quarters of squash with shallot sauce overtop.

acorn, red pepper, shallots, garlic, olive oil, salt

Taken from www.food.com/recipe/roasted-squash-with-shallots-garlic-and-red-pepper-471573 (may not work)