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.