Ingredients:
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
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.
Servings: 6
Time preparation: 20 min.
Time total: 55 min.