The fall is a great time to take advantage of the wonderful squash available from your local farmer.
Equipment
- 1 Rimmed baking sheet
Ingredients
- 2 whole acorn squash about 2lbs each
- 8 shallots peeled and rough chopped
- 6 sprigs fresh rosemary
- 3 tbsp Meyer Lemon Olive Oil
- 1/4 cup Fig Balsamic Reduction
- 2 tsp coarse sea salt
- 1/2 tsp ground pepper
Instructions
- Preheat oven to 450 degrees F.
- 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 salt and pepper; toss well to coat, and spread in a single layer.
- Roast in the oven, turning squash halfway through until browned and tender, about 35 to 40 minutes.
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