Roasted Squash With Shallots, Garlic, and Red Pepper
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1 acorn squash
- 1 red pepper
- 10 shallots (or however many come in a package)
- 2 bulbs of garlic
- 1⁄4 cup olive oil
- salt and pepper
directions
- Heat oven to 400 degrees Fahrenheit.
- Quarter the squash, scooping out seeds.
- Peel shallots and garlic cloves, leaving whole.
- Cut red pepper into strips or chunks.
- Place shallots, garlic cloves, and red pepper into a baking dish and drizzle with olive oil, reserving some for the squash.
- Toss to coat with oil, and season with salt and pepper.
- Use remaining olive oil to coat the flesh of the squash, and place, flesh-side-down, on top of the vegetables.
- Place dish in oven and roast for 35 minutes, or until squash is tender.
- Remove squash and roast remaining vegetables for 15-20 minutes.
- Serve quarters of squash with shallot sauce overtop.
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RECIPE SUBMITTED BY
I'm the Director of a small Ontario folk festival, a working artist, videographer, host, and jill-of-all-trades. I love good work, good friends, good wine, and good food.
I'm currently self-employed, and really enjoying it.
I like cooking, and especially baking from scratch. I tried making croissants for Christmas morning, and they worked beautifully!