Roasted Acorn Squash With Shallots and Rosemary | Recipe Finder

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55minutes
136calories

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Roasted Acorn Squash With Shallots and Rosemary

Source: www.food.comReport recipe

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Nutrition Info . . .

Nutrients	Lipids, Cellulose
Minerals	Natrium, Cobalt

Ingredients Jump to Instructions ↓

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

Instructions Jump to Ingredients ↑

Preheat oven to 450°F.
Combine all ingredients on a large, rimmed baking sheet.
Toss well to coat and spread in a single layer.
Roast, stirring once halfway through, until the squash is browned and tender, 35-40 minutes.

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