Roasted Acorn Squash With Shallots And Rosemary Recipes

ROASTED ACORN SQUASH, SHALLOTS, AND ROSEMARY

Steps:

• Preheat oven to 450 degrees. Halve each squash lengthwise. Scoop out and discard seeds. Carefully cut each half into four wedges.
• On a rimmed baking sheet, combine squash with shallots, fresh rosemary, olive oil, and balsamic vinegar. Season with salt and pepper; toss well to coat, and spread in a single layer.
• Roast, turning squash halfway through, until browned and tender, 35 to 40 minutes.

SWEET ROASTED ROSEMARY ACORN SQUASH WEDGES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the acorn squash in half from top to bottom using a sharp knife. Use a spoon to scrape out the stuff inside. Cut each half into 4 equal wedges, and then place the wedges, skin-side down, in a baking dish. Sprinkle lightly with salt.
• Combine the butter, brown sugar, salt, rosemary and chili powder in a bowl and mix into a paste. Smear the paste all over the squash.
• Roast in the oven for 20 minutes. Then baste with the butter mixture from the bottom of the pan and return to the oven for another 20 minutes.
• Serve in the baking dish, drizzling more sauce at the end. Yummy!

SAVORY ROASTED ACORN SQUASH

Steps:

• Preheat oven to 400°F.
• Place acorn squash (cut into 1-inch cubes) onto a baking sheet.
• Drizzle squash with olive oil and sprinkle with seasonings and grated parmesan. Toss with hands until evenly coated. Arrange in a single layer.
• Roast squash for 20 minutes. Remove from oven and (using a spatula) turn pieces over. Return to oven for another 15-20 minutes or until squash cubes are tender and crispy brown to your preference.
• Cool for five minutes, serve and enjoy!

ROASTED SQUASH, POTATOES, SHALLOTS & HERBS

Steps:

• Preheat oven to 425°F.
• Combine squash, potatoes shallots and garlic in large shallow baking pan.
• Drizzle with oil.
• Salt and pepper to taste.
• Top with herbs.
• Bake 45-50 minutes, turning once after vegetables are browned on one side.
• The skins of the potatoes and squash have lots of fiber and vitamins so I leave them on you can remove them if you want.
• Season with salt and pepper if desired.