Roasted Acorn Squash With Shallots And Rosemary

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 acorn squash, seeded and cut into 8 wedges
• 8 shallots, peeled and separated into lobes if large
• 6 small fresh rosemary sprigs
• 3 tablespoons extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 teaspoons coarse salt
• 1/2 teaspoon fresh ground pepper

Recipe

• 1 preheat oven to 450°f.
• 2 combine all ingredients on a large, rimmed baking sheet.
• 3 toss well to coat and spread in a single layer.
• 4 roast, stirring once halfway through, until the squash is browned and tender, 35-40 minutes.