Back to Roasted Acorn Squash, Shallots, and Rosemary All Reviews for Roasted Acorn Squash, Shallots, and Rosemary - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Acorn Squash, Shallots, and Rosemary Recipe Summary prep: 20 mins total: 55 mins Servings: 6
Ingredients Ingredient Checklist 2 whole acorn squash (about 2 pounds each) 8 shallots, peeled, root ends intact (separate into lobes, if large) 6 small sprigs fresh rosemary 3 tablespoons olive oil 1/4 cup balsamic vinegar 2 teaspoons coarse salt 1/2 teaspoon ground pepper
Gallery Roasted Acorn Squash, Shallots, and Rosemary
Recipe Summary prep: 20 mins total: 55 mins Servings: 6
Gallery
Roasted Acorn Squash, Shallots, and Rosemary
Roasted Acorn Squash, Shallots, and Rosemary
Roasted Acorn Squash, Shallots, and Rosemary
Recipe Summary prep: 20 mins total: 55 mins Servings: 6
Recipe Summary
prep: 20 mins total: 55 mins
Servings: 6
prep: 20 mins
total: 55 mins
prep:
20 mins
total:
55 mins
Servings: 6
6
Ingredients
Ingredients
- 2 whole acorn squash (about 2 pounds each) 8 shallots, peeled, root ends intact (separate into lobes, if large) 6 small sprigs fresh rosemary 3 tablespoons olive oil 1/4 cup balsamic vinegar 2 teaspoons coarse salt 1/2 teaspoon ground pepper
Directions
Preheat oven to 450 degrees. Halve each squash lengthwise. Scoop out and discard seeds. Carefully cut each half into four wedges.
On a rimmed baking sheet, combine squash with shallots, fresh rosemary, olive oil, and balsamic vinegar. Season with salt and pepper; toss well to coat, and spread in a single layer.
Roast, turning squash halfway through, until browned and tender, 35 to 40 minutes.
Reviews (3)
Add Rating & Review 176 Ratings 5 star values: 18 4 star values: 31 3 star values: 82 2 star values: 38 1 star values: 7
Reviews (3)
Add Rating & Review 176 Ratings 5 star values: 18 4 star values: 31 3 star values: 82 2 star values: 38 1 star values: 7
Add Rating & Review
176 Ratings 5 star values: 18 4 star values: 31 3 star values: 82 2 star values: 38 1 star values: 7
176 Ratings 5 star values: 18 4 star values: 31 3 star values: 82 2 star values: 38 1 star values: 7
176 Ratings 5 star values: 18 4 star values: 31 3 star values: 82 2 star values: 38 1 star values: 7
5 star values: 18 4 star values: 31 3 star values: 82 2 star values: 38 1 star values: 7
Martha Stewart Member Rating: 5 stars 11/24/2017 Offered a new way to eat Acorn Squash with smaller servings. I used to serve half a squash per serving but this allowed guests to eat an eighth or more. I served it at Thanksgiving versus sweet potatoes. Martha Stewart Member Rating: Unrated 10/15/2010 Very tasty! I will make this again. Martha Stewart Member Rating: Unrated 11/14/2007 Simple and great fall squash recipe.Martha Stewart Member
Rating: 5 stars 11/24/2017
Offered a new way to eat Acorn Squash with smaller servings. I used to serve half a squash per serving but this allowed guests to eat an eighth or more. I served it at Thanksgiving versus sweet potatoes.
Rating: 5 stars
Rating: Unrated 10/15/2010
Very tasty! I will make this again.
Rating: Unrated
Rating: Unrated 11/14/2007
Simple and great fall squash recipe.
All Reviews for Roasted Acorn Squash, Shallots, and Rosemary
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Acorn Squash, Shallots, and Rosemary
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
