Roasted Acorn Squash, Shallots, and Rosemary

  1. Preheat the oven to 450F.
  2. Carefully cut each squash half into four wedges.
  3. Combine the squash on a rimmed baking sheet with the shallots, rosemary, olive oil, and vinegar.
  4. Season with 2 teaspoons salt and 1/2 teaspoon pepper; toss well to coat, and spread in a single layer.
  5. Roast, turning the squash halfway through, until browned and tender, 35 to 40 minutes.

acorn, shallots, rosemary, olive oil, balsamic vinegar, salt

Taken from www.epicurious.com/recipes/food/views/roasted-acorn-squash-shallots-and-rosemary-383309 (may not work)

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