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

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Recipe Summary test

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

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

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  • 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 calories; protein 1.2g; carbohydrates 13.6g; fat 10.3g; sodium 44mg. Full Nutrition
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