ROASTED ACORN SQUASH WITH SHALLOTS AND ROSEMARY

Roasted Acorn Squash With Shallots and Rosemary image

Make and share this Roasted Acorn Squash With Shallots and Rosemary recipe from Food.com.

Provided by LizzieBug

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 acorn squash, seeded and cut into 8 wedges
8 shallots, peeled and separated into lobes if large
6 small fresh rosemary sprigs
3 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
2 teaspoons coarse salt
1/2 teaspoon fresh ground pepper

Steps:

Preheat oven to 450°F.
Combine all ingredients on a large, rimmed baking sheet.
Toss well to coat and spread in a single layer.
Roast, stirring once halfway through, until the squash is browned and tender, 35-40 minutes.

Nutrition Facts : Calories 136.8, Fat 6.9, SaturatedFat 1, Sodium 782.9, Carbohydrate 19.6, Fiber 2.2, Protein 1.8

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