Roasted Acorn Squash With Shallots and Rosemary

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

1. 1

   Preheat oven to 450°F.

2. 2

   Combine all ingredients on a large, rimmed baking sheet.

3. 3

   Toss well to coat and spread in a single layer.

4. 4

   Roast, stirring once halfway through, until the squash is browned and tender, 35-40 minutes.