Roasted Acorn Squash with Shallots and Rosemary recipe

All Recipes Side Dish Vegetables Squash Acorn Squash Side Dish Recipes

Ingredients

1 shallot, or more to taste
1 medium acorn squash, halved and seeded
3 tablespoons olive oil
6 sprigs fresh rosemary
¼ teaspoon raspberry balsamic vinegar
1 pinch salt and ground black pepper to taste

Nutrition Info

143.2 calories
carbohydrate: 13.6 g
cholesterol: : -
fat: 10.3 g
fiber: 1.9 g
protein: 1.2 g
saturatedFat: 1.5 g
servingSize: -
sodium: 44 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

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

Recipe Yield

4 servings

Recipe Note

This roasted acorn squash makes a very tasty side dish. It's simple and beautiful to serve.

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