Roasted Acorn Squash With Shallots and Rosemary

"From Everyday Foods"
 
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photo by Carianne photo by Carianne
photo by Carianne
Ready In:
55mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. Fantastic! I used all the ingredients but instead of stirring everything together, I just simply basted on the olive oil and vinegar, then sprinkled the rest. What a great, easy, healthy and scrumptious way to make squash!
     
  2. This was very tasty and had the advantage over other acorn squash recipes of not requiring you to peel the squash (which is really an unpleasant chore with the acorn squash!). Loved the balsalmic tang!
     
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RECIPE SUBMITTED BY

I’m a 20-something writer living with my wonderful husband of four years and our headstrong basenji pup in the Southeastern part of the US. We're expecting our first baby in Feb '09. DH and I love to travel. We barely get back from one trip before we’re planning the next one! Earlier this year we visited Australia and New Zealand and seriously thought about never coming home! We’re not sure where we’re headed next. Argentina is high on the list, But then again, so are Greece, South Africa, and Russia. So many places to experience, so little time—and money! I read and craft in my down-time. You’ll never find me without a book tucked away in my bag or one of my pockets and I’ve always got some kind of craft project going on. DH is a tennis player so we spend a lot of time out on the courts. Well, he’s out on the courts; I’m on the sidelines guarding the beer!
 
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