FIG BALSAMIC ROASTED ACORN SQUASH

The fall/winter is a great time to take advantage of the wonderful squash available from your local farmer! This Fig Balsamic Roasted Acorn Squash recipe is a versatile side dish for a wide array of main courses!

FIG BALSAMIC ROASTED ACORN SQUASH

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Course: Side Dish

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Servings: 4

Ingredients

• 2 whole acorn squash (about 2 lbs each)
• 8 shallots (peeled and rough chopped)
• 6 small fresh rosemary sprigs
• 3 tbsp Meyer Lemon Olive Oil
• 1/4 cup Fig Balsamic Reduction
• 2 tsp coarse Sea Salt
• 1/2 tsp ground pepper

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Instructions

• Preheat oven to 450F. 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, Meyer Lemon Olive Oil, and Fig Balsamic Reduction. Season with sea salt and pepper; toss well to coat, and spread in a single layer.
• Roast, turning squash halfway through until browned and tender, about 35 to 40 minutes.

Notes

GLUTEN FREE, DAIRY FREE, VEGETARIAN