1acorn squashseeded, peeled and cut into approximately 1 to 2-inch pieces
3shallotspeeled, cut into quarters but not separated
2tablespoonschopped fresh rosemary
4tablespoonsolive oil
3tablespoonsbalsamic vinegar
Sea salt and pepper to taste
Instructions
Preheat oven to 450 degrees F.
In a small bowl or glass measuring cup, whisk together the olive oil and balsamic vinegar until well combined.
Place acorn squash and shallots in glass baking dish. Sprinkle with rosemary. Season with sea salt and pepper. Drizzle with olive oil, balsamic vinegar mixture and toss to coat.
Bake until squash is tender, about 30 - 35 minutes, stirring once half way through cooking. Pieces may have a brown, caramelized look.