Friday, December 30, 2011

Roasted Acorn Squash, Shallots and Rosemary

Serves 4
Recipe from Great Food Fast
Husband-Tested Recipe

My lovely daughter-in-law is from Yucatan.  When she was here with the rest of the family for the holidays, she bought some acorn squash while shopping for me at Lost River Market & Deli.  She asked me to prepare it for her because she had never eaten it before.  I usually stuff acorn squash and bake it or I use acorn squash to make soup, but I already had soup and a rice dish prepared for dinner.  So, I wanted to try a recipe that would really highlight this wonderful vegetable.  She (and we too) loved the acorn squash prepared this way.  Acorn squash now has a new fan.  You will need a sharp, heavy knife to prepare the squash.

2 acorn squash (about 2 pounds each), halved and seeded
8 shallots, peeled, root ends left intact (separate into lobes, if large) or 1 small onion, peeled and cut into thin wedges
6 small sprigs fresh rosemary or ½ Tablespoon dried rosemary, crushed
3 Tablespoons olive oil
¼ cup balsamic vinegar
Kosher salt and freshly ground pepper

Preheat oven to 450 F.  Carefully cut each squash half into wedges about ½ inch thick.  Combine the squash on a rimmed baking sheet with the shallots, rosemary, olive oil and vinegar.  Season with salt and pepper.  Toss well to coat.  Spread in a single layer.  (You may need to use two baking sheets.)  Roast, turning the squash halfway through until browned and tender, 35 to 40 minutes.

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