Roasted Acorn Squash with Shallots and Rosemary

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

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins


  • 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


  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.

Cook's Note:

Other root veggies or mushrooms can also be added.

Nutrition Facts (per serving)

143 Calories
10g Fat
14g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 143
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 8%
Sodium 44mg 2%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 1g
Vitamin C 13mg 66%
Calcium 44mg 3%
Iron 1mg 6%
Potassium 423mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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