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Roasted Acorn Squash, Shallots, and Rosemary
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| 2 | Acorn Squash, 2 pounds each, prepared Basic |
| 8 | shallots |
| 6 small sprigs | fresh rosemary |
| 3 tablespoons | olive oil |
| 1/4 cup | balsamic vinegar |
| 2 teaspoons | coarse salt |
| 1/2 teaspoon | ground pepper |
Directions
1.Preheat oven to 450 degrees. Prepare acorn squash. Carefully cut each half into four wedges.
2.Peel shallots, leaving root ends intact (separate into lobes, if large). Combine on a rimmed baking sheet with squash, fresh rosemary, olive oil, and balsamic vinegar. Season with coarse salt and ground pepper; toss well to coat, and spread in a single layer.
3.Roast, turning squash halfway through, until browned and tender, 35 to 40 minutes.
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