Recipe information
Yield
serves 4
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
Preparation
Step 1
Preheat the oven to 450°F. Carefully cut each squash half into four wedges.
Step 2
Combine the squash on a rimmed baking sheet with the shallots, rosemary, olive oil, and vinegar. Season with 2 teaspoons salt and 1/2 teaspoon pepper; toss well to coat, and spread in a single layer.
Step 3
Roast, turning the squash halfway through, until browned and tender, 35 to 40 minutes.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
