Best Roasted Acorn Squash Shallots And Rosemary Recipes

Roasted Acorn Squash, Shallots, and Rosemary image

Provided by Martha Stewart

Time 55m

Number Of Ingredients 7

2 whole acorn squash (about 2 pounds each)
8 shallots, peeled, root ends intact (separate into lobes, if large)
6 small sprigs fresh rosemary
3 tablespoons olive oil
1/4 cup balsamic vinegar
2 teaspoons coarse salt
1/2 teaspoon ground pepper

Steps:

Preheat oven to 450 degrees. Halve each squash lengthwise. Scoop out and discard seeds. Carefully cut each half into four wedges.
On a rimmed baking sheet, combine squash with shallots, fresh rosemary, olive oil, and balsamic vinegar. Season with salt and pepper; toss well to coat, and spread in a single layer.
Roast, turning squash halfway through, until browned and tender, 35 to 40 minutes.

Nutrition Facts : Calories 146 g, Fat 7 g, Fiber 2 g, Protein 2 g

Roasted Acorn Squash with Shallots and Rosemary image

Provided by WANTTOKNOW

Time 50m

Yield 4

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 143.2 calories, Carbohydrate 13.6 g, Fat 10.3 g, Fiber 1.9 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 44 mg, Sugar 2.8 g

Roasted Acorn Squash With Shallots and Rosemary image

Provided by LizzieBug

Categories Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

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