Roasted Balsamic Acorn Squash and Shallots
Make the best of fall produce with roasted balsamic acorn squash and shallots.
Servings: 4 servings
Ingredients
- 1 acorn squash seeded, peeled and cut into approximately 1 to 2-inch pieces
- 3 shallots peeled, cut into quarters but not separated
- 2 tablespoons chopped fresh rosemary
- 4 tablespoons olive oil
- 3 tablespoons balsamic 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.
- Serve warm.
