Friday, December 30, 2011
Roasted Acorn Squash, Shallots and Rosemary
Recipe from Great Food Fast
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.