Friday, January 20, 2012

Balsamic Acorn Squash with Fresh Rosemary

I don't know about you, but I didn't how to prepare acorn squash a few years ago. You almost have to have a ninja sword just to chop one in half... but they're totally worth it. Today, I look forward to every Fall and Winter when they come around and enjoy preparing them for snacks or side dishes with dinner. I enjoy the combination of fresh rosemary and balsamic vinegar... and they're very tasty on roasted acorn squash. Give it a try!

Balsamic Acorn Squash with Fresh Rosemary


1 acorn squash, gutted, seeded and chopped in small triangles.
1/2 red onion, sliced
2 tablespoons fresh rosemary, chopped
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 1/2 teaspoons salt
1 teaspoon pepper


1. Preheat oven to 450.

2. Place squash and onion in a glass baking dish. Sprinkle with chopped rosemary.

3. Drizzle olive oil and vinegar over the vegetables. Toss to coat. Add salt & pepper.

4. Bake for 40-45 minutes.

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