How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Acorn Squash, Shallots, and Rosemary?

You need 6 ingredients. The key ingredients include: 2 acorn squash (2 pounds each), halved, 8 shallots, peeled, root ends left intact (separate into lobes, if large), 6 small sprigs fresh rosemary, 3 tablespoons olive oil, and more.

Is Roasted Acorn Squash, Shallots, and Rosemary suitable as general?

Yes, Roasted Acorn Squash, Shallots, and Rosemary falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Acorn Squash, Shallots, and Rosemary?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Acorn Squash, Shallots, and Rosemary Recipe

Name: Roasted Acorn Squash, Shallots, and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 acorn squash (2 pounds each), halved; 8 shallots, peeled, root ends left intact (separate into lobes, if large); 6 small sprigs fresh rosemary; 3 tablespoons olive oil; 1/4 cup balsamic vinegar; Coarse salt and fresh ground pepper

Try this homemade Roasted Acorn Squash, Shallots, and Rosemary recipe the whole family will love. Made with acorn, shallots, rosemary and olive oil. Eas…

This Roasted Acorn Squash, Shallots, and Rosemary relies on simple, everyday ingredients such as small sprigs fresh rosemary, olive oil and balsamic vinegar. It comes together quickly and makes 4 servings, at about 263 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

2 acorn squash (2 pounds each), halved
8 shallots, peeled, root ends left intact (separate into lobes, if large)
6 small sprigs fresh rosemary
3 tablespoons olive oil
1/4 cup balsamic vinegar
Coarse salt and fresh ground pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
263 kcal
Category
General

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Roasted Acorn Squash, Shallots, and Rosemary

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions