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Roasted Acorn Squash with Shallots and Rosemary

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"This roasted acorn squash makes a very tasty side dish. It's simple and beautiful to serve."
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50 m servings 143
Original recipe yields 4 servings


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  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; 10.3 13.6 1.2 0 44 Full nutrition

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