Roasted Acorn Squash, Shallots and Rosemary
2 prepared Acorn Squash, 2 pounds each
6 small sprigs fresh rosemary
3 tbsp olive oil
1/4 cup balsamic vinegar
2 teaspoons coarse salt
1/2 teaspoon ground pepper
1. Preheat oven to 450 degrees. Prepare 2 acorn squash (2 pounds each). Carefully cut each half into four wedges.
2. Peel 8 shallots, leaving root ends intact (separate into lobes, if large). Combine on a rimmed baking sheet with squash, 6 small sprigs fresh rosemary, 3 tablespoons olive oil, and 1/4 cup balsamic vinegar. Season with 2 teaspoons coarse salt and 1/2 teaspoon pepper; toss well to coat, and spread in a single layer.
3. Roast, turning squash halfway through, until browned and tender, 35-40 minutes.