Roasted Acorn Squash, Shallots, and Rosemary

1. 1

   Preheat the oven to 450F.

2. 2

   Carefully cut each squash half into four wedges.

3. 3

   Combine the squash on a rimmed baking sheet with the shallots, rosemary, olive oil, and vinegar.

4. 4

   Season with 2 teaspoons salt and 1/2 teaspoon pepper; toss well to coat, and spread in a single layer.

5. 5

   Roast, turning the squash halfway through, until browned and tender, 35 to 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.