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



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C).

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

  • 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.

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

Cook's Note:

Other root veggies or mushrooms can also be added.

Nutrition Facts

143.2 calories; protein 1.2g 2% DV; carbohydrates 13.6g 4% DV; fat 10.3g 16% DV; cholesterolmg; sodium 44mg 2% DV. Full Nutrition