Ingredients
- 1 acorn squash halved then cut into four wedges per half
- 4 shallots peeled and halved
- 2 sprigs rosemary
- 1 tablespoon extra virgin olive oil
- 2 tablespoons red wine vinegar or whatever vinegar you prefer
- ½ teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 450 degrees F.
- Place squash, shallots, and rosemary on baking sheet lined with foil. Drizzle with oil and vinegar and season with salt and pepper. Toss to coat.
- Roast in oven for 40 minutes until golden brown. Check half way and turn as necessary.