Shallots and acorn squash are roasted with balsamic vinegar and rosemary to get a sweet and sour taste.
Adapted from Martha Stewart
- 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
Preheat oven to 450°F. Place squash and shallots in a glass baking dish or on a high rimmed baking sheet. Sprinkle with rosemary.
Drizzle olive oil and balsamic vinegar over vegetables. Toss to coat. Season evenly with salt and pepper.
Bake vegetables until squash is tender, about 40 minutes. Pieces may have a brown, caramelized looking edge. Serve warm.