Ingredients for - Roasted Acorn Squash with Shallots and Rosemary
1.
Shallot, or more to taste 1
5.
Raspberry balsamic vinegar ¼ teaspoon
How to cook deliciously - Roasted Acorn Squash with Shallots and Rosemary
1 . Stage
Preheat the oven to 450 degrees F (230 degrees C).
2 . Stage
Peel shallot, leaving root ends intact. Separate cloves, if large.
3 . Stage
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 . Stage
Roast in the preheated oven, turning halfway through, until browned and tender, 35 to 40 minutes.
Recipe information
Cooking:
15 min.
Servings per container:
4
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