Roasted Acorn Squash with Shallots and Rosemary

Simple and beautiful to serve, this quick and easy roasted acorn squash makes a very tasty side dish.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 143 Calories

Ingredients

• 3 tablespoons olive oil
• 1 pinch salt and ground black pepper to taste
• 1 medium acorn squash, halved and seeded
• 6 sprigs fresh rosemary
• 1 shallot, or more to taste
• 0.25 teaspoon raspberry balsamic vinegar

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Peel shallot, leaving root ends intact. Separate cloves, if large.

Step 3

Combine shallot, squash, rosemary, olive oil, and vinegar on a rimmed baking sheet. Season with salt and pepper; toss well to coat and spread out in a single layer.

Step 4

Roast in the preheated oven, turning halfway through, until browned and tender, 35 to 40 minutes.