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Balsamic Glazed Acorn Squash with Shallots and Rosemary
Shallots and acorn squash are roasted with balsamic vinegar and rosemary to get a sweet and sour taste.
Adapted from Martha Stewart
About This Recipe
| Yield: | serves 4 as a first course |
| Active time: | 15 minutes |
| Total time: | 1 hour |
| This recipe appears in: | Serious Entertaining: Autumnal Dinner Party |
Ingredients
- 1 acorn squash, seeded, cut into aproximately 3 by 1 inch rectangles, peeled
- 8 shallots, peeled
- 2 tablespoons chopped fresh rosemary
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
Procedures
-
1
Preheat oven to 450°F. Place squash and shallots in a glass baking dish or on a high rimmed baking sheet. Sprinkle with rosemary.
-
2
Drizzle olive oil and balsamic vinegar over vegetables. Toss to coat. Season evenly with salt and pepper.
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3
Bake vegetables until squash is tender, about 40 minutes. Pieces may have a brown, caramelized looking edge. Serve warm.
