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
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