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

Balsamic Glazed Acorn Squash with Shallots and Rosemary

About This Recipe

Yield:serves 4 as a first course
Active time:15 minutes
Total time:1 hour
This recipe appears in: Serious Entertaining: A Warming But Light(ish) Winter Meal Serious Entertaining: Autumnal Dinner Party


  • 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


  1. 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. 2

    Drizzle olive oil and balsamic vinegar over vegetables. Toss to coat. Season evenly with salt and pepper.

  3. 3

    Bake vegetables until squash is tender, about 40 minutes. Pieces may have a brown, caramelized looking edge. Serve warm.


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