Roasted Acorn Squash, Shallots, and Rosemary

• 2 acorn squash (2 pounds each), halved
• 8 shallots, peeled, root ends left intact (separate into lobes, if large)
• 6 small sprigs fresh rosemary
• 3 tablespoons olive oil
• 1/4 cup balsamic vinegar
• Coarse salt and fresh ground pepper

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)